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Spirelli with cauliflower sauce, mushrooms and pumpkin seeds

Label gluten_free
30 min
medium

Preparation

1

Cook the cauliflower in the stock. Drain but keep a little of the stock separately.
 

2

Mix the cauliflower with the garlic and mustard in the blender; if the mixture is too thick, add some stock. Season with pepper and salt.
 

3

Cook the pasta in lightly salted water.
 

4

Meanwhile, slice the mushrooms and fry in olive oil with the garlic. Add the herbs and season with salt and pepper.
 

5

Drain the pasta, mix with the cauliflower sauce and mushrooms and garnish with pumpkin seeds.

Ingredients

4
People
  • 500 g damhert gluten-free spirelli
  • 1 large cauliflower
  • 1 l litre vegetable stock (water with 2 damhert gluten-free stock cubes)
  • 3 cloves of garlic
  • 1 teaspoon damhert gluten-free mustard
  • 1 tablespoon damhert biofood olive oil
  • 2 teaspoon pepper and salt
  • 500 g mushrooms
  • 1 clove garlic, finely chopped
  • 1 tablespoon thyme leaves (sprigs removed)
  • 4 sage leaves, finely chopped
  • 1 tablespoon rosemary (sprigs removed and finely chopped)
  • 1 handful of parsley, chopped
  • 4 tablespoon biofood pumpkin seeds, toasted

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