CHEESY FETTUCCINE WITH CAULIFLOWER & WALNUTS
Enjoy a thrilling melody of flavors and textures with our Cheesy Fettuccine with Cauliflower & Walnuts. Seasoned with garlic, parsley, thyme and red pepper, there's a lot of tastes to explore. Try Cheesy Fettuccine with Cauliflower & Walnuts, and prepare for a great evening.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding cauliflower to the boiling water for the last 3 min. Drain, reserving 1/2 cup cooking water.
- Heat half the dressing in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 7 min. or until onions are softened. Stir in reserved cooking water; bring to boil. Simmer on medium-low heat 2 min. or until sauce is reduced by half.
- Add pasta mixture and remaining dressing; cook and stir 2 min. or until heated through. Remove from heat. Add herbs and cheese; mix well.
- Sprinkle with nuts and crushed pepper.
Nutrition Facts : Calories 360, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 15 g
FETTUCCINE WITH WALNUTS AND PARSLEY
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings, serving size 2 1/2 cups
Number Of Ingredients 10
Steps:
- Cook the pasta al dente according to package directions, then drain in a colander.
- Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
- In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
- Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
- Good source of: Folate, Copper, Magnesium, Calcium
Nutrition Facts : Calories 617 calorie, Fat 31 grams, SaturatedFat 4.5 grams, Cholesterol 1 milligrams, Sodium 409 milligrams, Carbohydrate 69 grams, Fiber 9.5 grams, Protein 16 grams, Sugar 4 grams
EASY CHEESY CHICKEN FETTUCCINE
This dish is really easy to put together. If desired, you could replace the fettuccine with any other pasta that you choose. Also the chicken can be replaced with turkey if you wanted to.
Provided by Kittencalrecipezazz
Categories Weeknight
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Grease a 2-1/2-quart baking dish.
- Cook fettuccine in a large pot of boiling salted water until eldente.
- Meanwhile, in a saucepan, combine soup, cream cheese, mushrooms, whipping cream, 1/4 cup Parmesan cheese, butter and garlic powder.
- Stir in cheeses; cook until melted.
- Drain the pasta well and add to the sauce.
- Transfer the mixture to prepared baking dish.
- Combine all topping ingredients then sprinkle over chicken mixture.
- Cover and bake for 25 minutes.
- Uncover, bake 5-10 mins longer or until golden brown.
CAULIFLOWER CHEESE WITH WALNUTS & CRUMBS
Chunks of cauliflower are smothered in creamy cheese sauce, scattered with bread and walnuts, then crisped in the oven in this classic side dish
Provided by Sara Buenfeld
Categories Side dish
Time 1h
Number Of Ingredients 8
Steps:
- Separate the cauliflower into even-sized florets, cutting round the core, then bring a large pan of salted water to the boil. Add the cauliflower and boil for 8 mins or until just tender. Drain in a colander and allow to steam-dry. Shake the cauliflower if necessary to remove as much water from the crevices as you can. Arrange in a large casserole dish.
- To make the sauce, pour the milk into a pan with the butter, bay leaves and cornflour, and heat gently, stirring all the time, until it thickens into a smooth, creamy sauce. Remove the bay leaves, add 100g of the cheese and season to taste. Pour over the cauliflower and scatter with the remaining cheese. If cooking now, go straight to step 3; alternatively, cover and chill. Can be made a day ahead.
- Heat oven to 220C/200C fan/gas 7. Scatter the bread and walnuts over the cauliflower and bake for 25 mins until golden.
Nutrition Facts : Calories 261 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
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