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John Garland
Pappardelle with truffle cream sauce, roasted cauliflower and walnuts
Pasta with cauliflower, tomatoes, onion and truffle cream sauce.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the cauliflower into florets. Cook for 3 minutes, drain and drain well.
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Cut each onion into 8 parts and spread the leaves of the sprigs of thyme. Chop the walnuts coarsely.
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Mix the onion, thyme, oil, cauliflower, pepper and salt in the large oven dish. Bake for about 20 minutes in the middle of the oven.
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Spoon halfway. Place the tomatoes in the small oven dish and grill for the last 10 minutes.
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Meanwhile, cut the shallots and garlic. Heat the oil in a frying pan and fry the shallot and garlic for 5 minutes on low heat.
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Add the tapenade and soy and warm for 3 minutes on low heat.
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In the meantime, cook the pasta al dente according to the instructions on the package.
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Drain the pasta and mix with the cauliflower. Divide the cream sauce and lay the to it. Garnish with the walnuts and serve immediately.
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Nutrition
660Calories
Sodium8% DV200mg
Fat54% DV35g
Protein32% DV16g
Carbs22% DV66g
Fiber32% DV8g
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