A wheat free adaption of a tesco pasta bake recipe. Plenty of cheddar makes this a fantastic comfort food.
Preheat the oven to 200C. Toss the breadcrumbs in the oil, season and set aside. Melt the butter in a pan, add the garlic and mustard, cook for 1 minute and then add the flour, whisking into a paste. Gradually add the milk, bring to the boil and simmer for 5 mins, whisking until smooth. Remove from the heat and stir in most of the cheese, chives and tomatoes.
Cook the pasta as normal, adding the cauliflower for the last two minutes. Drain well, stir into the sauce and season to taste. Transfer to a baking dish and scatter over the remaining breadcrumbs and cheese.
Bake for 15 minutes until golden and serve with a green salad.
Fresh plum tomatoes, quartered, can be used as a lighter substitute for the sun-dried variety.
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Serving Size: 1 Serving (251g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 356 | ||
Calories from Fat: 204 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.7g | 30 % | |
Saturated Fat 13.5g | 67 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 63.5mg | 20 % | |
Sodium 683mg | 24 % | |
Potassium 1062.5mg | 28 % | |
Total Carbohydrate 24.3g | 7 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 18.4g | ||
Protein 17.6g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 356
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