Boursin Cauliflower Alfredo
Creamy and comforting, this Cauliflower Alfredo is silky smooth and irresistibly indulgent. Made with the new Boursin Plant-Based it has all the creamy, rich flavour you need with a garlicky kick. Packed with hidden veggies and topped with crispy breadcrumbs, it's the perfect date night dish!
Serves
Ingredients
For the Sauce
<item-todo-done>1 small cauliflower<item-todo-done><item-todo-done>150g - Plant-Based Boursin<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>½ tsp pepper<item-todo-done><item-todo-done>20g Nooch<item-todo-done><item-todo-done>235ml plant-based milk<item-todo-done><item-todo-done>1 lemon<item-todo-done>
For the Pangrattato
<item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>75g panko breadcrumbs<item-todo-done><item-todo-done>½ tsp black pepper<item-todo-done><item-todo-done> salt to taste<item-todo-done>
To Serve
<item-todo-done> fresh parsley<item-todo-done><item-todo-done>400g good quality spaghetti<item-todo-done><item-todo-done>200g peas<item-todo-done>
Before you start
Small frying pan | Saucepan x2 | Blender
Prepare ingredients
- Separate the cauliflower into florets
- Zest and juice the lemon
- Finely chop the parsley or chives
Make the pangrattato
- Heat the butter in a small frying pan over a medium heat
- Add the panko and black pepper and cook until the breadcrumbs are golden
- Turn off the heat and stir in the lemon zest and season with salt
Make the sauce
- Bring two pans of salted water to the boil
- Boil the cauliflower florets in one pan for 10-12 minutes
- Drain the florets and put them in a food processor
- Add 2/3s of the plant-based Boursin the rest of the sauce ingredients and blend them until very smooth and return to the saucepan and keep warm
Cook the pasta
- Cook the pasta in the second pan of salted water according to the packet instructions, adding the peas in with 2 minutes of cooking time to go
- Reserve some pasta water then drain
Finish and serve
- Add the cooked pasta to the sauce
- to the pan and stir until it's all well mixed together
- Serve up immediately and garnish with extra virgin olive oil, the remaining plant-based Boursin, the pangrattato and chopped parsley or chives