Silky cauliflower fettuccine
Nothing is better on a chilly day than this silky cauliflower fettuccine sprinkled with breadcrumb mixture and marjoram leaves.
- 10 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
Silky cauliflower fettuccine
- 2 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, crushed
- 1 kilogram cauliflower, cut into florets
- 3 cup Campbell's Real Chicken Stock
- 1/2 cup fresh breadcrumbs
- 1 rasher rindless bacon, finely chopped
- 20 gram butter, chopped
- 375 gram packet fettuccine
- 2 tablespoon marjoram leaves
Method
Silky cauliflower fettuccine
- 1Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
- 2Heat half oil in a medium saucepan on high. Saute onion and garlic 3-4 minutes, until tender.
- 3Add 3/4 cauliflower and stock. Bring to boil. Reduce heat to medium and simmer 10-15 minutes. Drain, reserving 3/4-cup liquid.
- 4Meanwhile, in a medium bowl, crumble remaining cauliflower florets into small pieces with the breadcrumbs, bacon and remaining oil. Mix well and spread on oven tray. Bake 12-15 minutes, until crisp and golden. Set aside.
- 5Using a hand blender or food processor, puree cauliflower mixture until smooth. Stir in butter and season to taste. Keep warm.
- 6Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well and return to saucepan. Add cauliflower sauce and toss to coat well.
- 7Serve pasta sprinkled with breadcrumb mixture and marjoram leaves.
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