This recipe is taken from the 1998 Milk Calendar. The mellow flavours of the cauliflower and onions are a great complement to the pasta. And it's real easy to make! -James Barber
- Prep: 10 min
- Cooking: 15 min
- 1/2 lb (250 g) rigatoni pasta
- 1 medium cauliflower in florets
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) vegetable oil
- 2 onions coarsely chopped
- 2 tbsp (30 mL) cornstarch
- 3 cups (750 mL) Milk
- 1 1/4 cups (310 mL) grated Canadian Parmesan cheese
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/2 tsp (2 mL) ground nutmeg
- 1/2 cup (60 mL) bread crumbs
- 2 tbsp (30 mL) finely chopped fresh parsley
In a large pot of lightly salted boiling water, cook pasta for 10 to 12 minutes, adding cauliflower florets after 4 minutes. Cook until pasta and cauliflower are tender.
Meanwhile, in large pan over medium heat, melt butter, add oil and onions, stirring, until onions are lightly browned. Stir in cornstarch and cook for 1 minute. Gradually add milk and cook, stirring, until sauce comes to a boil and is thickened.
Stir in 1 cup (250 mL) of the cheese, and salt, pepper, nutmeg, drained pasta and cauliflower.
Spoon into a buttered 13 x 9 inch (33 x 23 cm) baking dish. Sprinkle bread crumbs, remaining cheese and parsley over pasta mixture.
Place under preheated broiler. Broil until golden brown. Serve immediately.
Top 5 Nutrients
|Calcium:||38 % / 423 mg|
|Vitamin B12:||50 %|