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HawnBoricua
Pasta with cauliflower and crispy pangrattato
Macaroni with bechamel sauce, cauliflower, vegaspek with onion and pangrattato (breadcrumbs, parsley and garlic).
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Ingredients
Directions
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Bring a large pan with plenty of water to the boil.
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Meanwhile, melt the butter in a saucepan and add the flour. Stir 3 min. Until the light beige starts to color.
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Add the milk and the bay leaf and cook for 3 minutes to a thick bechamel sauce. Grate the required amount of nutmeg and add to the sauce.
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Add pepper and possibly salt. Remove the bay leaf.
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Once the water has boiled, add the macaroni. Cook the macaroni in 10 minutes until al dente.
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Divide the cauliflower into small florets and add them to the pasta for the last 3 minutes.
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Meanwhile, clean the red onion and cut into thin parts.
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Heat the oil in a frying pan and fry the onion and vegas bacon over medium heat in 4 min. Season to taste with salt and pepper. Take out of the pan.
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Wash the parsley and finely chop the leaves. Clean the garlic and cut finely.
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Heat the rest of the oil in the frying pan and fry until crispy to pangrattato with the garlic and parsley in the frying pan for 3 min.
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Drain the pasta and cauliflower, but collect 1 cup of cooking liquid.
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Spoon the pasta and cauliflower with the béchamel sauce and possibly some cooking liquid, and spread over the plates.
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Divide the onion and vegas over it and sprinkle with the pangrattato.
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Nutrition
755Calories
Sodium29% DV690mg
Fat40% DV26g
Protein66% DV33g
Carbs31% DV93g
Fiber32% DV8g
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