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.
-
50 minMain dishsuper potatoes, Cherry tomatoes, Eggs, milk, pizza seasoning, green olives without seeds, ham strips, pizza cheese,potato pizzas with ham and olives -
30 minMain dishsteak, anchovy fillet, garlic, flat leaf parsley, olive oil, spring / forest onion, crumbly potato, cucumber, White wine vinegar, lemon juice, honey, dijon mustard, capers,steak with mustard and herbs -
70 minMain dishbutter, flour, milk, whipped cream, vegetable stock, roma tomatoes, Parmesan cheese, olive oil, Red onions, balsamic vinegar, pancetta, garlic, fine broad beans, fresh lasagne sheets,lasagna with cream sauce -
25 minMain dishlemongrass, Red pepper, ginger, chicken breast, sugar snaps, carrots, bunch onions, cocktail shrimp, fresh coriander, rice, chicken bouillon, soy sauce,Thai chicken soup with prawns
Nutrition
555Calories
Sodium0% DV3.2g
Fat37% DV24g
Protein46% DV23g
Carbs20% DV60g
Fiber24% DV6g
Loved it