Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 5.66 dollar
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 3 rasher bacon, rind removed, finely chopped
- 350grams cauliflower florets
- 1/2 cup parmesan, finely grated
- 1 1/4 cup reduced-fat milk
- 1tablespoons olive oil
- 2tablespoons lemon thyme leaves
- 375grams dried pappardelle pasta
- 500grams butternut pumpkin, peeled, diced into 1cm cubes
Nutrition per serving
2550kJ
Protein
29.5grams
Sugars
12.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. To make the crumble, combine pumpkin, bacon, thyme and oil in a roasting pan. Season and toss well. Roast for 20 minutes or until pumpkin is golden brown and bacon turns crisp.
Step 2 of 4
Meanwhile, combine cauliflower and milk in a medium saucepan. Bring to a simmer over medium heat. Cover and simmer for 6 minutes or until tender. Purée, using a stick blender, until smooth. Stir in parmesan and season to taste.
Step 3 of 4
Cook pasta in a saucepan of boiling salted water over high heat for 8 minutes or until al dente. Drain and toss through cauliflower sauce.
Step 4 of 4
Spoon pasta into serving bowls and top with crumble. Serve with extra parmesan.
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