Creamy cauliflower pasta with ribbon courgette
Pasta dishes have to be one of my all time favourite meals to cook! I decided I would do a vegetarian this time, but would be very easily made into a meatier meal if that’s what you fancied. The creamy pasta sauce is made from blended cauliflower added to the pasta and green vegetables it makes a scrumptious dinner under 700 kcals, and under £2! Saving money and eating healthily. This dish serves 2.
Suitable for vegetarians
To serve 2:
Pasta (according to serving recommendations)
Frozen peas 150g
Cauliflower 130g (Can use florets and stalk!)
Spring Onion 30g
Parmesan Cheese – Sprinkle
Olive Oil – teaspoon
Prep time: 10 minutes
Cook Time : 20 minutes
1. Boil water in a saucepan for the pasta, once boiled add the pasta and cook for around 20 minutes stirring frequently.
2. Boil cauliflower for 10 minutes and blend, add in the milk and ricotta and stir until it thickens.
3. Fry the courgette, onion and peas with olive, add the cooked pasta and sauce and stir all together.
4. Add a layer of spinach to a plate or bowl pour in the pasta, sprinkle with Parmesan and black pepper.
Try it at home – Follow me on Facebook and Instagram for updates and let me know what you think 🙂