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Cauliflower and ricotta mac and cheese
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Prep Time:
10 minutes
10 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
30 minutes
30 minutes
Cauliflower adds a delicious twist to quick and easy mac and cheese.
Ingredients:
- 500g cauliflower, cut until florets
- 300g dried elbow pasta
- 375g tub smooth light ricotta
- 125.00 ml grated light tasty cheese
- Pinch of nutmeg
- 20.00 ml chopped fresh chives
- 20.00 ml chopped fresh basil leaves
Instructions:
- Boil cauliflower in water until tender, then transfer to a large bowl. Cook pasta in the same water following package instructions, then drain and return to the pan.
- Smoothly blend the cauliflower with a stick blender, then mix in the ricotta, tasty cheese, and nutmeg. Season generously with salt and pepper, stirring until creamy and well combined.
- Combine cauliflower mixture with pasta, gently stirring to mix well. Garnish with fresh chives and basil before serving.
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