Cauliflower stuffed shells pea green sauce
1 whole cauliflower
1 tbsp chopped onion
2 garlic clove
1 tbsp butter
Salt and pepper to taste
1-2 tbsp Mascarpone cheese or light cream cheese
1 cup Peas and carrots
16 oz jumbo Shells
Dash nutmeg
Sauce
1 1/2 cup sweet peas
1/2 cup chicken broth
2 small garlic clove
1 tbsp dice red onion
3 tbsp heavy cream
Pinch salt
1/4 tsp freshly ground black pepper
Salt and pepper to taste
Instruction:
Pasta
Fill a large pot with water. Allow 4 qts. of water for every 1 lb. of pasta. Pasta shells expand a fair amount -- 1 cup of dry pasta is equal to 2 cups when cooked -- so leave room in the pot to keep them from sticking together or boiling over.
Set the timer for the time recommended on the pasta shell package. Pasta shells generally take between 9 and 14 minutes to cook, do not overcooked, drain and set aside.
Cauliflower
- Bring a large pot of salted water to a boil. Cut cauliflower into florets then add to boiling water and cook 8 to 10 minutes or until fork tender.
- Drain cauliflower then throw back into the hot pot (off the heat) and cover with lid. Let stand 2 to 3 minutes.
Mash Cauliflower
- Add the mascarpone or cream cheese, a pinch of salt and freshly ground black pepper to the cauliflower. Then, use a food processor to mash the cauliflower. Then fold in the butter and peas and carrots. Finish with a pinch of nutmeg.(If you have whole nutmeg, just grate a little over the cauliflower using a microplane). Stuffed each shell with cauliflower mixture.
Sauce
In a large saucepan combine peas, chicken broth, onion and garlic. Bring to a boil, then simmer for 3-5 minutes. When cool place broth with vegetables in a blender and blend till creamy, fold in the heavy cream until well combine. Serve stuffed cauliflower shells over the peas sauce.
Cooks tip: make sure the pasta shells does not over cooked, to keep the carbs low.
For diabetics serve with a broccoli cream sauce. Can be served with fish or chicken breast or leave it as a meatless dinner. Delicioso....⭐️⭐️⭐️⭐️⭐️
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