This first course is really made with just three simple ingredients... and yet it will surprise you with its uniqueness and how good it is. It takes less than half an hour to make and allows you to eat a healthy first course that is comforting and tasty at the same time. It is also entirely plant-based. Let's see together how I prepared it!
Step 1 of 3: I then stewed the leek cut into rings in a pan with a drizzle of oil and a splash of hot water. I added the cooked cauliflower and let them cook for a few minutes.
Step 2 of 3: When the leek became nice and soft... I blended part of it. To the remaining cauliflower and leek I added curry and let them brown a little.
Step 3 of 3: I drained the pasta... I combined the cream sauce and the remaining pieces. I tossed it, adding a little of the pasta cooking water at a time, until I got the right creaminess. I plated and garnished with fresh parsley.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
| Average values | Per serving481 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,031 kJ485 kcal | 422 kJ101 kcal |
| Fat | 2.6 g | 0.54 g |
| of which saturated fatty acids | 0.38 g | 0.08 g |
| Carbohydrates | 84.85 g | 17.64 g |
| of which sugars | 14.86 g | 3.09 g |
| Fibre | 14.77 g | 3.07 g |
| Protein | 24.63 g | 5.12 g |
| Salt | 0.05 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
