Informations supplémentaires
35 min.
|
545 kcal
|
easy
|
|
Printable version
1. Cook the cauliflower
Cut the cauliflower into small pieces. Place in a large saucepan with enough water to cover. Add salt. Bring to a boil and cook for 14-15 minutes until tender.
2. Setup
Chop the shallot. Chop the basil or keep the leaves whole. Cut the lemon into quarters.
3. Cook the pasta
Bring a pot of salted water to a boil. Add the pasta and cook 9-10 minutes until tender. Set aside 1/4 2P | 1/3 3P cup of pasta water then drain.
4. Make the sauce
When the cauliflower is cooked, drain it. Put the cauliflower in a food processor with the garlic, 0.5 2P | 1 3P broth cube, oat milk and the pasta water. Pulse until a homogeneous sauce is obtained. Adjust salt and pepper to taste. Children are often interested in seeing a mixer in action, take the opportunity to show them the ingredients that go into the sauce, they will be curious to taste it.
5. Cook the shallot
Heat a large skillet over medium high heat. Roast the pine nuts 3-4 minutes until browned. Remove from the skillet. Add a drizzle of oil to the pan and cook the shallot for 2-3 minutes over medium low heat. Add the cauliflower sauce, arugula and pasta. Mix well and cook for 1-2 minutes. Adjust the salt and pepper to taste.
6. Plate your dish
Serve the pasta and garnish with the pine nuts, basil and lemon juice to taste. Add some black pepper. Bon appétit!
180gLinguine
0.75unitCauliflower
1unitBasil
0.5unitLemon
0.5unitVegetable Broth Cube(s)
2unitGarlic Clove(s)
40gArugula
200mlOriginal unsweetened oat drink
1unitShallot
20gPine Nuts
What you need
pot, strainer, food processor, tongs, pan
545 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
89g
30%
fat
14g
22%
cholesterol
0mg
fiber
10g
40%
protein
21g
saturated
2g
10%
sodium
841mg
35%
sugar
10g
trans
0g