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Mint & Cucumber Cauliflower & Ricotta Pasta Bake

Cauliflower & Ricotta Pasta Bake with mint & cucumber accents. A satisfying dinner prepared from measured ingredients.

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Preparation time
36 min
Calories
388 kcal
Protein
14.3 g
Carbohydrates
65.7 g
Fat
9.2 g
Fiber
11.4 g

Ingredients

  • 180 g cauliflower
  • 75 g whole wheat pasta
  • 8 g mint
  • 100 g cucumber
  • 7 g olive oil

Instructions

  1. 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.
  2. Prepare mint (8 g) and cucumber (100 g). Add them during the final cooking stage or as a fresh garnish, as appropriate to their texture.
  3. 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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