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Spinach Pasta With Cauliflower Cheddar Sauce Recipe
|Cauliflower head||1 Small|
|Spinach fettuccine||3⁄4 Pound|
|Garlic||2 Clove (10 gm), minced or crushed through a press|
|Flour||1⁄3 Cup (5.33 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Grated sharp cheddar cheese||2 Cup (32 tbs)|
|Dijon mustard||3 Tablespoon|
Serving size: Complete recipe
Calories 3094 Calories from Fat 1106
% Daily Value*
Total Fat 140 g215.2%
Saturated Fat 75.4 g376.8%
Trans Fat 0 g
Cholesterol 390.8 mg
Sodium 2140.6 mg89.2%
Total Carbohydrates 340 g113.3%
Dietary Fiber 35.4 g141.5%
Sugars 32.5 g
Protein 126 g252%
Vitamin A 92.1% Vitamin C 449.8%
Calcium 215.9% Iron 26.2%
*Based on a 2000 Calorie diet
2 Meanwhile, cut the cauliflower into bite-size pieces.
3 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions. Add the cauliflower to the pasta water 5 minutes before the pasta is done.
4 Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute.
5 Stirring constantly, add the flour and cook until the flour absorbs all the butter. Then slowly pour in the chicken broth and stir until smooth.
6 Blend in the milk, Cheddar, mustard and pepper, and stiruntil the cheese is melted.
7 Drain the pasta and cauliflower and toss them with the cheese sauce.