Succulent chicken in a rich mushroom sauce… that’s what you’ll get with each bite of our new Chicken & Mushroom Stroganoff! Don’t forget to pop into your local Fruit and Veg shop to pick up the Mushrooms!
We love healthier takes on classic favourites. Here is our Cauliflower Mac & Cheese, featuring the delicious, in-season cauliflower. It’s creamy, cheesy, and a little bit crunchy! This one is sure to be a favourite all winter long.
- 1 tbs plain flour
- ½ head of cauliflower, cut into small florets
- 1 tbs parsley, finely chopped
- 1 zucchini, grated
- 1 tbs olive oil
- 3 garlic cloves, minced
- 200g penne pasta
- ¼ cup parmesan, grated
- 1 tsp paprika
- Salt & pepper, to taste
- 2 cups low-fat milk
- ½ cup low-fat grated cheese
- 1/3 cup peas
- 1/3 cup breadcrumbs
- Preheat oven to 170°C.
- Cut the cauliflower into 3-4cm pieces, and add to a tray. Season with salt and pepper, drizzle with a dash of olive oil, and roast for 20 minutes.
- While the cauliflower is cooking, bring a large saucepan of salted water to the boil, then cook pasta until al dente. Add the peas in the last 2 mins of cook time. Once done, drain and set aside.
- Heat 1 tbs olive oil in a large saucepan over a medium heat. Add flour and cook for 1 minute to create a paste, then gradually pour in the milk, mixing with a whisk to remove all lumps. Cook the sauce for 3 mins or until the sauce has thickened.
- Once the sauce is thick, add the grated cheese, garlic, paprika, salt and pepper. Stir to combine.
- Add the cooked pasta, peas and grated zucchini. Stir to combine and transfer to a large baking dish with roasted cauliflower.
- Evenly top with the roasted cauliflower, breadcrumbs, parmesan, and parsley. Bake in the oven for 15-20 mins.