Cauli Cheese Pasta Bake Food

CAULIFLOWER CHEESE & SPINACH PASTA BAKES

Steps:

• For the tomato sauce, cook the sliced garlic in the oil for 1 min, then add the passata. Season, half-cover the pan and simmer for 20 mins until rich.
• Meanwhile, make the cheese sauce. Put the milk, flour and 50g butter into a pan. Heat, whisking non-stop, until smooth, then bubble for 3 mins, stirring to make sure any flouriness is lost. Cool for 5 mins, then stir in the mustard, most of the cheddar, half the blue cheese and half the nutmeg.
• Boil the penne and cauliflower for 8 mins in salted water until the pasta is almost cooked and the cauli is tender. Keep 2 tbsp water from the pan, then drain. Melt 1 tbsp butter in a pan, add the whole garlic clove, spinach, remaining nutmeg, salt and lots of black pepper. Stir for 2 mins, then remove the garlic clove.
• Set aside 300ml cheese sauce and mix the rest into the cauli and pasta. Divide half the tomato sauce between 6 dishes and top with some spinach. Fill with cauli mix, top with more spinach, then the rest of the tomato sauce. Top with the cheese sauce, cheeses and pine nuts. Cover with cling film, cool and chill for up to 2 days or freeze for up to 1 month. To cook, defrost if frozen. Heat oven to 200C/ 180C fan/gas 6. Cook on a baking sheet for 18-20 mins until golden and bubbling. Good with green salad or garlic bread.

BAKED PASTA WITH CAULIFLOWER AND CHEESE

Steps:

• To prepare the Bechamel sauce, melt the butter in a heavy saucepan on medium heat. Sprinkle in the flour, whisking or stirring constantly, until a smooth pasteis formed. Add the heated milk slowly, a cup at a time, continuing to whisk until the sauce begins to thicken. Add the mustard, nutmeg, salt, and pepper and let the sauce thicken further on low heat. Remove from heat and cover.
• Saute the onions, garlic, and basil in oil. When the onions are translucent, add the cauliflower and saute for 5 minutes or more. Add the tomatoes and simmer until the cauliflower is tender.
• Cook the pasta al dente and then drain.
• In a large bowl, combine the cooked pasta, the Sauteed vegetables, and the lemon juice. Mix in the Bechamel sauce. Put half of the pasta mixture in an oiled baking dish. Sprinkle on half of each of the cheeses. Add the rest of the pasta mixture and then the rest of the cheese. Top with seasoned bread crumbs and bake covered at 375 degrees for about 30 minutes and then uncovered for about 15 minutes or until bubbling and golden on top

CAULI-CHEESE PASTA BAKE

Steps:

• Bring a large pan of salted water to the boil. Add the pasta, stir well, bring back to the boil and then cook, uncovered, for a couple of minutes. Tip in the cauliflower florets, bring back to the boil again and cook for a further 8-10 minutes until both the pasta and the cauliflower are tender but still firm to the bite. Drain well. Preheat a hot broiler.
• Add the crème fraîche, mustard, salt and pepper and all but a good handful of the cheese to the pasta pan.
• Stir over a low heat until the cheese just starts to melt. Tip the pasta and cauliflower into the cheese sauce and gently stir together. Season and transfer to a flameproof dish.
• Scatter the tomatoes over the top followed by the rest of the cheese and some pepper. Broil for about 5 minutes until browned and bubbling.

MACARONI CAULIFLOWER CHEESE BAKE

Steps:

• TO PREPARE YOUR PASTA:.
• Remove the outer green leaves from the cauliflower and discard.
• Slice the end off the cauliflower stalk.
• Cut the head into small florets.
• Halve the thick stalk lengthways then slice thinly.
• Grate the cheddar cheese and parmesan into a large bowl.
• Finely chop the parsley stalks and leaves.
• TO COOK YOUR PASTA:.
• Bring a large pan of salted water to the boil.
• Add the macaroni and all of your cauliflower and cook according to the macaroni packet instructions.
• Place the bowl of cheese over the saucepan and add the creme fraiche.
• Carefully stir every so often until the cheese is smooth and melted.
• If the water boils up underneath the bowl, just turn the heat down slightly.
• Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper.
• Carefully remove the bowl of cheese using a towel or oven gloves and set aside.
• Drain the macaroni in a colander over a bowl, reserving the cooking water.
• Return the pasta to the pan, pour in the melted cheese and stir.
• It should have a lovely silky consistency, but if it's too thick, add a splas of your cooking water to thin it out a bit.
• At this point you can either serve the macaroni as it is, or finish it under the grill to make it crispy and golden on top.
• To do this, preheat your grill to medium heat.
• Add 150ml of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish.
• Place under the grill until golden and bubbling.
• TO SERVE YOUR PASTA:.
• Divide the pasta between plates or bowls, or place the baking dish in the middle of the table next to a nice green salad and let everyone help themselves.

CAULIFLOWER & BACON PASTA

Steps:

• Heat the grill to high and bring a large pan of salted water to the boil. Grill the bacon slices for 5 mins or until crispy, then drain on kitchen paper and cut into small pieces.
• Cook the pasta following pack instructions. Add the cauliflower to the pasta pan for the final 8 mins, so that it is just tender, then drain, reserving 2 tbsp of the cooking water.
• Melt the butter in a small pan over a low heat, then stir in the flour and cook for a couple of mins. Gradually stir in the milk, mixing well between each addition. Bring to a simmer, then cook for a few mins until thickened. Season, add the mustard and half the grated cheese. Stir until the cheese has melted and the sauce is smooth.
• Tip the pasta and cauliflower back into the pan along with the reserved cooking water. Stir through the cheese sauce and bacon, then transfer the mix to a baking dish. Mix together the breadcrumbs and remaining cheese, then sprinkle over the pasta. Cook for 5 mins under the grill until browned. Serve with a salad, if you like.