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Creamy pasta with cauliflower, beans and peas
2019-02-18
https://www.metro.ca/userfiles/image/recipes/pates-cremeuses-chou-fleur-11008.jpg
PT15M
PT15M
PT30M
Pour the chicken broth into a medium pot and bring to a boil. Add the cauliflower and cook for 12 to 15 minutes, or until the cauliflower becomes very soft. Remove the florets with a slotted spoon and place in the blender. Keep the broth in the pot.Heat the olive oil in a pan on medium high. Add the chopped garlic with a pinch of salt. Cook for 3 to 4 minutes while stirring frequently. Pour the oil and garlic into the blender.Add the beans, lemon juice, maple syrup, garlic powder, and ¾ cup of water to the blender. Blend until you get a smooth, creamy texture. If the mixture is too thick, add ¼ cup of the broth at a time. Add a teaspoon of pepper and season to your liking.Meanwhile, add some water to the remaining broth and cook the pasta by following the instructions on the package. Two minutes before the end of the suggested cooking time, add the frozen peas and chopped kale. Cook for one more minute then set aside.Add the pasta mixture, peas, and kale to the pot that was used to cook the pasta. Pour the sauce on top.Source: Loounie
6
Metro
3
7
5
2
1/2 head of cauliflower cut into small fleurets
1 box (946 ml) organic vegetable broth Irresistibles
2 tablespoon (30 ml) olive oil Irresistibles
2 garlic clove chopped
at your taste salt
1 can (398 ml) Irresistibles organic white beans drained and rinsed
2 teaspoon (10 ml) lemon juice
1 tablespoon (15 ml) maple syrup
1/2 teaspoon (2.5 ml) garlic powder
6 tasses (1.5 L) water to cook the pasta
1 pinch salt
1 bag (340 g) your choice of pasta
1 cup (250 ml) organic frozen peas
5-6 leaf kale stem removed, chopped into 1cm strips
freshly ground pepper
Creamy pasta with cauliflower, beans and peas
6
Main course
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
1/2
head of cauliflower cut into small fleurets
-
1 box
(946 ml)organic vegetable broth Irresistibles
-
2 tablespoon
(30 ml)olive oil Irresistibles
-
2
garlic clove chopped
-
at your taste
salt
-
1 can
(398 ml)Irresistibles organic white beans drained and rinsed
-
2 teaspoon
(10 ml)lemon juice
-
1 tablespoon
(15 ml)maple syrup
-
1/2 teaspoon
(2.5 ml)garlic powder
-
6 tasses
(1.5 L)water to cook the pasta
-
1 pinch
salt
-
1 bag
(340 g)your choice of pasta
-
1 cup
(250 ml)organic frozen peas
-
5-6 leaf
kale stem removed, chopped into 1cm strips
-
freshly
ground pepper
Preparation
Pour the chicken broth into a medium pot and bring to a boil. Add the cauliflower and cook for 12 to 15 minutes, or until the cauliflower becomes very soft. Remove the florets with a slotted spoon and place in the blender. Keep the broth in the pot.
Heat the olive oil in a pan on medium high. Add the chopped garlic with a pinch of salt. Cook for 3 to 4 minutes while stirring frequently. Pour the oil and garlic into the blender.
Add the beans, lemon juice, maple syrup, garlic powder, and ¾ cup of water to the blender. Blend until you get a smooth, creamy texture. If the mixture is too thick, add ¼ cup of the broth at a time. Add a teaspoon of pepper and season to your liking.
Meanwhile, add some water to the remaining broth and cook the pasta by following the instructions on the package. Two minutes before the end of the suggested cooking time, add the frozen peas and chopped kale. Cook for one more minute then set aside.
Add the pasta mixture, peas, and kale to the pot that was used to cook the pasta. Pour the sauce on top.
Source: Loounie
Source :
Metro
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