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Ginger & Sesame Cauliflower & Ricotta Pasta Bake
Cauliflower & Ricotta Pasta Bake with ginger & sesame accents. A satisfying dinner prepared from measured ingredients.
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- 36 min
- Calories
- 448 kcal
- Protein
- 15.8 g
- Carbohydrates
- 66.4 g
- Fat
- 15.1 g
- Fiber
- 12 g
Ingredients
- 180 g cauliflower
- 75 g whole wheat pasta
- 12 g ginger
- 12 g sesame seeds
- 7 g olive oil
Instructions
- Prepare cauliflower (180 g) and whole wheat pasta (75 g) for one serving. Boil pasta until just under al dente, steam cauliflower, combine in a dish and bake at 200°C for 15 minutes.
- Prepare ginger (12 g) and sesame seeds (12 g). Add them during the final cooking stage or as a fresh garnish, as appropriate to their texture.
- Check that raw meat, fish and eggs are thoroughly cooked as applicable; taste and season with salt and pepper. Serve promptly.
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