Ratings
Prep time
10 min
Cook time
25 min
Serves
6
Nutritional information per serving
Weight
362
g
Energy
1916
cal
Protein
19.6
g
Total Fat
16.6
g
Saturated Fat
8
g
Carbs
53.4
g
Sugars
6.8
g
Sodium
761
mg
Fibre
6.8
g
Calcium
110
mg
Nutritional information per 100g
Weight
100
g
Energy
530
cal
Protein
5.4
g
Total Fat
4.6
g
Saturated Fat
2.2
g
Carbs
14.8
g
Sugars
1.9
g
Sodium
210
mg
Fibre
1.9
g
Calcium
30
mg
METHOD
-
Preheat oven to 200°C/180°C fan forced. Line a baking tray with non-stick paper, arrange slices of prosciutto in single layer; bake 10 minutes or until crisp; cool; break into pieces and set aside.
-
Boil, steam or microwave cauliflower until just tender; drain well; divide into two equal portions, cover and keep warm one portion. Blend or process the remaining portion with chicken stock until a smooth puree forms.
-
Cook the pasta according to packet instructions; drain and keep warm.
-
Heat oil in a large, deep frying pan over medium-high heat. Add onion and garlic; cook, stirring, for 5 minutes or until softened. Add cauliflower purée and reserved florets, extra stock and NESTLÉ CARNATION Lite Cooking Cream. Stir to combine. Add pasta, parmesan and parsley; toss gently to combine; fold through rocket; serve topped with crispy prosciutto
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