On 19th January 2015, This was Dinner…
We are more than half way through January already so why does it seem that it has both flown AND dragged? It’s flown because it is indeed more than half way through January and Christmas is but a distant memory AND it’s dragged because there are still 22 days – YES – 22 days – until our puppy comes home, I am going to visit him on Sunday though and I can’t wait for that either.
It’s hard to get inspired for new meals and I did think I was making yet another pasta bake with this BBC Good Food (January edition) recipe adaptation.
- Preheat the oven to 180ºc (fan)
- Cut a cauliflower into small florets
- Pick some thyme leaves
- Roughly chop some hazelnuts
- Grate some parmesan
- Beat an egg
- Chop some parsley
- Get oil, pasta, fromage frais & seasoning ready
Toss the cauli in oil, thyme and seasoning. Pop on a baking tray and roast for about 20 minutes to soften and starting to caramelise.
Add the nuts and roast for another five minutes.
Cook the pasta, drain and reserve some of the water.
Add the cauli and nuts to the cooked pasta and then add the egg, fromage frais, most of the parsley and parmesan, season well and add a little of the water if required.
Stir gently, off the heat, and this will cook the egg through.
Serve with a sprinkle of parsley.
This is a really nice pasta dish, a nice alternative to a really heavy cheesy pasta bake. BBC Good Food use double cream but I had the fromage frais in already and I think it gave it a really fresh flavour.
The actual pasta itself is nice but I don’t think I’ll buy it again, I feel like I’m eating naked tinned alphabetti spaghetti.