Filter
Reset
Sort ByRelevance
Jenna Robinette
Tagliatelle with cauliflower and sage
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the cauliflower florets in the broth for 3-4 minutes until al dente. Drain and collect the broth. Cook the tagliatelle in the stock.
-
Heat 2 tablespoons of olive oil and fry the onion and garlic. Keep half of the cauliflower florets separate. Puree the rest of the cauliflower with the onion, garlic, cooking cream, a dash of broth, nutmeg and pepper.
-
Heat the rest of the oil and fry the to and sage. Spoon the sauce and cauliflower through the tagliatelle.
-
Divide the to and sage over it and sprinkle with the Parmesan cheese.
-
30 minMain dishBroccoli, orange, White wine vinegar, shallots, fresh parsley, extra virgin olive oil, cod fillets, Parma ham, sage,cod in parma ham with broccoli florets
-
50 minMain dishricotta, ripe pears, rosemary, traditional olive oil, wholemeal spelled spaghetti, boiled beets, garlic, arugula,spaghetti with beet and ricotta and pear from the oven
-
60 minMain dishsplit peas, bay leaves, celery, leeks, winter carrot, crumbly boiling potato, sweet onions, smoked bacon strips, freshly ground black pepper, olive oil, chorizo sausage,pea soup with chorizo
-
30 minMain dishstew vegetable, oil, hampen, flour, full red wine, meat tomato, chicken broth tablet, crumbly potatoes, semi-skimmed milk,hammocks with red wine sauce and stew
Nutrition
555Calories
Sodium0% DV3.2g
Fat37% DV24g
Protein46% DV23g
Carbs20% DV60g
Fiber24% DV6g
Loved it