@capucine.emily: Creamy Cauliflower, Leek & Cheddar Pasta Ingredients : serve 4-6 1.1 lb (500 g) pasta 1 large leek 1 small to medium cauliflower (about 1–1 1/2 lb / 500–700 g) 3-4 garlic cloves, minced 1 tsp ground nutmeg 1 tbsp smoked paprika 2 cups (200 g) grated cheddar 2 cups (475 ml) heavy cream, or 1 cup (240 ml) heavy cream + 1 cup (240 ml) vegetable broth Vegetable broth, for cooking the cauliflower and pasta Method: 1/ Separate the green and white parts of the leek. Thinly slice both. Heat a drizzle of olive oil in a pan. Add the sliced green leek tops and smoked paprika. Cook over medium-low heat for about 10 minutes, stirring occasionally, until soft and caramelized. Set aside. 2/ Bring vegetable broth to a boil in a large pot. Add the cauliflower florets and sliced white part of the leek. Cook for 10-12 minutes, until tender. Transfer the cooked cauliflower and white leek to the pan with the caramelized leek tops, keeping the broth in the pot. Cook the pasta in the same broth according to the package instructions. Meanwhile, add the garlic, heavy cream, nutmeg and grated cheddar to the pan with the cauliflower. Season with salt and pepper, and stir until creamy. 3/ Transfer the cooked pasta to the pan and combine everything well. Add a little extra broth if the sauce is too thick. Serve topped with the caramelized green leek and smoked paprika mixture. #macandcheese #EasyRecipe #familymeals #vegetarian #easydinner

Capucine Emily

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Wednesday 04 November 2026 18:13:05 GMT