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Wholewheat pasta tossed in a silky, cheesy sauce made from blended cauliflower, cottage cheese, Parmesan and garlic, with golden mushrooms and tender broccoli. It’s a creamy, comforting pasta dish with no cream at all. Cottage cheese and Parmesan make it high in protein, and the vegetables and wholewheat pasta add plenty of fibre.
1.
Bring a large saucepan of water to the boil and crumble in the stock cube. Add the cauliflower and pasta and cook following the pasta pack instructions (10–12 minutes), adding the broccoli for the last 4 minutes.
2.
Meanwhile, heat the oil in the frying pan over a medium-high heat. Cook the mushrooms until golden (5–6 minutes).
3.
Before draining, scoop out 200ml of the cooking water. Lift the cauliflower out with a slotted spoon into the blender, then drain the pasta and broccoli.
4.
Add the cottage cheese, Parmesan, garlic powder and 150ml of the reserved cooking water to the cauliflower. Blend until smooth and creamy, adding a little more water if needed.
5.
Add the pasta, broccoli and sauce to the mushrooms and toss over a low heat until hot. Season with black pepper and serve.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot, adding a splash of water to loosen the sauce. The sauce can be frozen on its own for up to 3 months; defrost overnight in the fridge.
Tip
Extra protein: Add cooked chicken breast or a tin of cannellini beans with the broccoli. Low carb: Use 600g spiralised courgette instead of pasta, cooking it in the frying pan with the mushrooms for 2–3 minutes.
Cost-saving tips
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