Cooking Instructions
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Step 1
Roughly chop
Cauliflower Florets (215 g)
.
Step 2
Roughly chop
Broccoli Florets (260 g)
.
Step 3
Cook
Whole Grain Pasta (340 g)
, cauliflower, and broccoli florets together in a large stockpot of salted water, according to package directions for the pasta.
Step 4
Remove the cauliflower with a slotted spoon and place into a blender along with
Non-Fat Milk (480 mL)
. Blend until smooth and set aside.
Step 5
Leave the broccoli and noodles to drain.
Step 6
In a large, heavy skillet, melt
Light Butter (30 g)
Step 7
Add the
Onions (35 g)
and cook over low heat about 2 minutes before adding in the
All-Purpose Flour (30 g)
.
Step 8
Cook for another minute, or until the flour is golden and nutty.
Step 9
Add the milk and cauliflower mixture and the
Reduced Sodium Chicken Broth (240 mL)
. Stir constantly while raising heat to medium-high until it comes just to a boil. Cook for about 5 minutes or until the sauce thickens.
Step 10
Once the sauce is thickened, remove from heat and add
Parmesan Cheese (10 g)
,
Paprika (1 g)
,
Ground Nutmeg (1 pinch)
, and
Cayenne Pepper (1 pinch)
. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 11
Add in the cooked macaroni and broccoli and stir to combine.
Step 12
Mix well and serve right away to enjoy!
