Creamy Veggie Bowties
with Grana Padano
Cooking time
20 minutes
Servings
4
Calories
520 /serving
Get the kids to help dress up these frill bowties. They can sauté a trio of easy-to-love veggies— broccoli, tomatoes and mushrooms—and load in the pasta. Just as importantly, they’ll make sure everything is coated with a creamy, cheesy sauce.
We will send you:
- 225g Mushrooms
- 2 Garlic cloves
- 2 Tomatoes
- 1 Head of broccoli
- 340g Farfalle
- 120ml Heavy cream
- 50g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
9 g
Sodium
320 mg
Total Carb
75 g
Sugars
9 g
Protein
20 g
Fibre
6 g
Preparation
Mise en place
- Quarter the mushrooms.
- Mince the garlic.
- Large-dice the tomatoes.
Start the pasta
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and sauté, 3 to 4 min., until nicely browned.
- Add the garlic, tomatoes, spices and S&P. Sauté, 1 to 2 min., until fragrant.
- Add the pasta and 4 cups water; bring to a boil.
- Boil, stirring often, 5 min., until partially cooked.
Finish the pasta
- Meanwhile, cut the broccoli head into bite-size florets.
- To the pan, add the broccoli, cream and S&P.
- Boil, stirring occasionally, 5 to 7 min., until the pasta is al dente and most of the sauce has been absorbed.
- Add ½ the cheese; stir well.
- If the liquid seems dry, gradually add up to ½ cup water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining cheese. Bon appétit!
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