CAULIFLOWER & CHILLI Cauliflower, cheddar cheese and big pasta shells are transformed by the addition of red chilli in this warming dish!
LESLEY WATERS
INGREDIENTS
DIRECTIONS
• • • • • • •
1. In a large pan, heat the oil. Add the bacon and fry for 5 minutes. 2. Stir in the wine, stock and chilli and cook for 5 minutes. Add the cauliflower and season well. Cover and steam for 8-10 minutes until the cauliflower is cooked. 3. Meanwhile, cook the pasta as directed on the packet. 4. To serve, drain the pasta and toss with the chilied cauliflower, cheddar cheese and parsley. 5. Transfer to serving bowls, scatter with a little more parsley and serve at once.
1 tablespoon olive oil 4 rashers bacon, chopped 150mls (1/4pt) white wine 150mls (1/4 pt) vegetable stock 1 red chilli, finely chopped 450g (1lb) large cauliflower florets 350g (12oz) large dried green pasta shells • 55g (2oz) mature cheddar cheese, grated • 1 bunch flat leaf parsley, chopped • salt & freshly ground black pepper Serves 4
34 The Marshwood Vale Magazine March 2021 Tel. 01308 423031
