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Barilla® Tri-Color Rotini with Curried Cauliflower Béchamel Sauce, Goat Cheese & Bread Crumb Topping


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Barilla® Tri-Color Rotini with Curried Cauliflower Béchamel Sauce, Goat Cheese & Bread Crumb Topping
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
Main course


TYPE OF RECIPE
Vegetarian


Ingredients for 4 people


1 package Barilla® Tri-color Rotini
6 tablespoons extra virgin olive oil
4 cups cauliflower florets
2 tablespoons curry powder
4 cups milk
4 tablespoons flour
1 cup goat cheese
½ cup Panko bread crumbs
1 garlic clove chopped
1 tablespoon parsley chopped
¼ cup grated parmigiano cheese



Preparation 10 minutes preparation + 50 minutes cooking
1. BRING a large pot of water to a boil and preheat the oven to 375°F

2. MEANWHILE toss the cauliflower with 3 Tbsp olive oil and curry powder and season with salt and pepper, BAKE cauliflower for 10-15 minutes or until golden brown, remove from the oven and set aside

3. COOK the pasta ¾ of the recommended time, drain and toss with 1 Tbsp olive oil and set aside

4. In a small sauce pan cook the butter and the flour for 1 minute, ADD the warm milk and season with salt and pepper

5. BRING the sauce to a gentle boil then turn down to a simmer, cook for 5 minutes

6. REMOVE the sauce from the flame and fold in the pasta and goat cheese

7. PLACE the mixture into a 13x9 baking dish and top with the crumble you made from combining the panko, garlic, Parmigiano cheese, remaining olive oil and salt and pepper;BAKE covered for 20 minutes

8. REMOVE the foil from the pan and let the top brown for 5 minutes then remove from the oven