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Cauliflower Pasta with Roquefort Cream, Peas and Walnuts

Cauliflower-stuffed pasta in a cream sauce topped with green peas and chive

PC Black Label Roquefort Blue Cheese

Cauliflower Pasta with Roquefort Cream, Peas and Walnuts

Tender ravioli stuffed with roasted cauliflower is tossed in a rich and creamy Roquefort and herbed...

Tender ravioli stuffed with roasted cauliflower is tossed in a rich and creamy Roquefort and herbed lemon sauce. It’s an exceptional dish that’s ready to enjoy in less than 30 minutes. Serve with a leafy green salad and crusty bread.

  • Level: Intermediate
  • Preparation: 10 mins
  • Ready in: 40 mins
  • Serves: 4
  • Dish Type: Italian, Vegetarian
  • Season: Winter
  • Course: Main
  • Main Ingredient: Roasted Cauliflower
  • Amount Per Serving

    % Daily Value

  • Calories

    360 cal

  • Total Fat

    34 g

  • Sodium

    280 mg

  • Total Carbohydrates

    8 g

  • Dietary Fiber

    2 g

  • Protein

    7 g

Cauliflower Pasta with Roquefort Cream, Peas and Walnuts

Cauliflower-stuffed pasta in a cream sauce topped with green peas and chive

PC Black Label Roquefort Blue Cheese

  • Amount Per Serving

    % Daily Value

  • Calories

    360 cal

  • Total Fat

    34 g

  • Sodium

    280 mg

  • Total Carbohydrates

    8 g

  • Dietary Fiber

    2 g

  • Protein

    7 g

How to make

Ingredients

  • 1 tbsp (15 mL)

    Unsalted butter
  • 1/4 cup (50 mL)

    Minced shallots
  • 1 cup (250 mL)

    35% whipping cream
  • 1/2 cup (125 mL)

    Crumbled PC®Black Label Roquefort Blue Cheese
  • 1 tsp (5 mL)

    Grated lemon zest
  • 1 tbsp (15 mL)

    Fresh lemon juice
  • 1/8 tsp (0.5 mL)

    Freshly ground black pepper
  • 1/2 cup (125 mL)

    Frozen PC® Small Sweet Peas
  • 1 pkg (350 g)

    PC®Roasted Cauliflower Ravioli Traditional Italian Filled Egg Pasta
  • 2 tbsp (25 mL)

    Fresh chives, cut into 1/2-inch (1 cm) lengths
  • 1/3 cup (75 mL)

    Toasted walnuts, roughly chopped

How to make

  • Step 1

    Bring 8 cups lightly salted water to a boil in large saucepan over medium-high heat.

  • Step 2

    Heat large nonstick skillet over medium heat. Add butter and shallots; cook 1 to 2 minutes or until shallots are softened. Pour in cream; bring to a boil, stirring occasionally. Whisk in cheese, lemon zest, lemon juice and pepper until cheese is melted.

  • Step 3

    Stir in peas. Return to a boil then reduce heat to medium-low. Continue to simmer, stirring occasionally. Meanwhile, cook pasta in boiling water 3 to 4 minutes or until tender but firm. Drain, reserving 1/4 cup cooking water.

  • Step 4

    Stir pasta gently into sauce until coated, adding a little cooking water to thin sauce if needed. Divide among four bowls. Garnish with chives and walnuts.

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