Creamy Cauliflower Pasta

and crispy breadcrumbs

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

Vegetarian icon
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Cauliflower Florets
  • Info
    5 oz. Fettuccine Pasta
  • 2 Garlic Clove
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    1 Tbsp. Basil Pesto
  • Info
    4 fl. oz. Light Cream
  • 2 oz. Baby Spinach
  • Info
    2 oz. Shredded Mozzarella
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander
  • 1 Small Pan

Before You Cook

  • Step 1 - Roast the Cauliflower

    Roast the Cauliflower

    Cut cauliflower florets into bite-sized pieces. Place cauliflower on prepared baking sheet and toss with 1Tbsp. olive oil, ½ tsp. salt, and a pinch of pepper. Roast in hot oven until tender and browned, 15-18 minutes. While cauliflower roasts, cook pasta.

  • Step 2 - Cook the Pasta

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.

  • Step 3 - Prepare the Ingredients

    Prepare the Ingredients

    Mince garlic. Place a small pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan and toast until golden, 2 minutes, Remove from burner and stir in pesto.

  • Step 4 - Make the Sauce

    Make the Sauce

    Return pot used to cook pasta to medium heat and add garlic, cream, ½ tsp. salt, and a pinch of pepper. Bring to a boil. Add pasta and spinach and stir until spinach wilts, 1 minute. Stir in mozzarella.
    If sauce is dry, add reserved pasta water 1 Tbsp. at a time until desired consistency is reached.

  • Step 5 - Finish the Dish

    Finish the Dish

    Add cauliflower to sauce and stir to combine. Plate dish as pictured on front of card, garnishing with pesto panko and red pepper flakes (to taste). Bon appétit!