Romige volkoren fusilli met bloemkool
Romige volkoren fusilli met bloemkool

Romige volkoren fusilli met bloemkool

with spinach and grated cheese

Wist je dat 200 gram spinazie meer calcium bevat dan een heel glas melk?

Tags:
Family
Veggie
Allergens:
Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time30 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

50 g

Spinach

½ piece

Onion

½ piece

Garlic

25 g

Grated Gouda

(Contains Milk)

125 g

Cauliflower

75 g

Cooking cream

(Contains Milk)

0.38 teaspoon

Belgian spice mix

15 g

Grated Gruyère DOP

(Contains Milk)

½ g

Nutri-Score

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

150 milliliters

Low sodium vegetable stock

1 tablespoon

Flour

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3402 kJ
Calories813 kcal
Fat38.5 g
Saturated Fat20.9 g
Carbohydrate78.6 g
Sugar8 g
Dietary Fiber18.5 g
Protein31 g
Salt1.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pan with Lid
Baking Sheet with Baking Paper
Whisk
Casserole

Cooking Steps

Voorbereiden
1

Preheat the oven to 220°C. Bring plenty of water to a boil in a pan with a lid for the pasta. Cut the head of the cauliflower into florets and dice the stem. Finely chop the onion, press or mince the garlic and prepare the stock.

Bloemkool bakken
2

Put the cauliflower on a parchment-lined baking sheet and toss with the olive oil and some salt and pepper. Roast in the oven for 14 - 16 minutes.

Pasta koken
3

Boil the pasta with the lid on for 10 - 12 minutes. Drain when finished, keeping 50ml water per person, then set aside without the lid. Heat the butter in a deep frying pan over medium-high heat and fry the garlic and onion for 1 - 2 minutes. Add the flour and whisk together to combine.

Roux maken
4

Pour in one third of the stock and whisk until fully incorporated. Repeat this twice more with the rest of the stock. Stir until you have a smooth sauce, then bring to a boil and let it thicken for 1 - 2 minutes. Add some pepper to taste.

Saus afmaken
5

Add the spinach to the sauce with 1/3 tsp Belgian seasoning per person. Stir until the spinach has wilted, then add the cream, grated aged cheese, gruyère and the pasta water. Mix everything together and let it reduce for 2 - 3 minutes, then stir the pasta and half of the cauliflower through the sauce.

Serveren
6

Serve the pasta on plates and garnish with the rest of the cauliflower.