Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1tablespoons flour
- 1/2 cauliflower, cut into small florets
- 1tablespoons flat-leaf parsley, finely chopped
- 1 zucchini, grated
- 1tablespoons extra-virgin olive oil
- 1/2teaspoons garlic powder
- 1/2teaspoons paprika
- 200grams wholemeal penne pasta
- 1/4 cup parmesan, grated
- 2 cup low-fat milk
- 1/2 cup low-fat cheddar cheese, grated
- 1/2teaspoons onion powder
- 1/3 cup peas
- salad leaf mix (to serve)
- 1/3 cup multigrain breadcrumbs
Method
Step 1 of 6
Preheat oven to 170°C fan-forced.
Step 2 of 6
Bring a large saucepan of water to the boil and cook pasta according to packet instructions. Add peas in the last 2 minutes of cooking time. Drain.
Step 3 of 6
Place olive oil in a large saucepan over medium heat. Add flour and cook for 1 minute to create a thick paste. Gradually add milk, whisking to ensure there are no lumps. Cook for 3 minutes or until sauce is thick.
Step 4 of 6
Add cheddar cheese, garlic and onion powder, paprika, salt and pepper. Stir to combine.
Step 5 of 6
Add cooked pasta, peas and grated zucchini. Stir to combine and transfer to a baking tray.
Step 6 of 6
Place cauliflower florets, breadcrumbs, parmesan and parsley in a small bowl and stir to combine. Scatter over pasta then bake for 15-20 minutes or until cauliflower is golden and crunchy.
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