VEGETABLE MAC ’N’ CHEESE
Oozy, asparagus-studded deliciousness in the time it takes to boil the pasta!
SERVES 4
500g (1lb 2oz) macaroni (or gluten-free pasta)
3-4 bunches (about 600g/ 1¾lb) asparagus
½ cauliflower, with leaves
100g (3½oz) butter
300g (10oz) Comté (or Gruyère or Cheddar), grated
250g (9oz) Parmesan, grated
Olive oil, for drizzling
Beurre noisette:
80g (2¾oz) butter
Handful of raw or roasted hazelnuts
1 Fill a large pan three-quarters full of water, add plenty of salt and bring to the boil. Add the macaroni, setting a timer for 3 mins before the packet says the pasta will be ready.
2 Meanwhile, snap the woody ends off the asparagus and reserve, then slice the spears into bite-sized pieces. Chop the cauliflower into fork-sized florets, and the stalks into bite-sized pieces. Cut the leaves to forkful size and reserve.
3 Melt the butter in a large non-stick saucepan.
4 When your timer goes off, pop the cauliflower into the pasta pot, then reset the timer for 2 more mins.
5 When the timer goes off again, add the asparagus spears, then reset the timer for 1 min. Scoop out and reserve a mugful of pasta water, then carefully pour the asparagus, cauliflower and pasta mixture into a colander to drain.
Bu hikaye WOMAN'S WEEKLY dergisinin May 25, 2021 sayısından alınmıştır.
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Bu hikaye WOMAN'S WEEKLY dergisinin May 25, 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
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