Leftovers Pasta Bake with Creamy Cauliflower Sauce
This flour-free sauce relies on the creamy sweet flesh (once cooked) of cauliflower to thicken. Although quite different to a classic white sauce it brings structure to the pasta bake with a lighter texture that works surprisingly well.
Ingredients
- 250 g pasta spirals – can use gluten-free pasta
- Olive oil
- Small head of broccoli or a small bunch of kale
- About 400g leftover roasted chicken or smoked fish, shredded
Creamy cauliflower sauce
- Small head of cauliflower, about 800g, roughly chopped
- 1 ½ cups milk or vegetable stock
- ½ teaspoon salt
- Cracked pepper
- ¼ teaspoon nutmeg
- A handful of grated parmesan
- A squeeze of lemon juice
- ½ cup grated cheddar cheese
- Handful sunflower seeds
Instructions
- Cook the pasta in a large pot of salted water until al dente. Drain in a colander, toss with olive oil, and set aside.
- Steam the broccoli or kale (if not leftover), place in a saucepan, and add a splash of water and a generous pinch of salt. Cover and cook over a moderate heat until just tender. It will cook more in the oven so don't overcook. Drain any cooking water (there won't be much), and set aside.
- To make the cauliflower sauce, place the cauliflower pieces, milk or stock and salt into a large saucepan. Cover and bring to a gentle simmer and cook until very soft. Remove from the heat and use a stick blender or blender to puree until smooth.
- Add the cracked pepper, nutmeg, parmesan, and lemon juice, and stir to combine. Taste and adjust flavour with extra seasoning, parmesan or lemon juice as needed.
- Add the cooked pasta, shredded chicken or smoked fish, and vegetables to the sauce and combine well. Pour into a 25x30cm baking dish and scatter with grated cheese and seeds. Bake for 30 minutes until heated through and the cheese is melted and bubbly. Serve hot with a green salad or coleslaw.