Creamy Double Bacon Linguine Pesto Alfredo
with Hidden Cauliflower
- Cereals containing gluten
- Wheat
- Milk
- Egg
- Nuts
- Cashew nuts
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- May contain traces of allergens
- Peanut
Looking for a way to sneak in some goodness to your kids' meals? Our Creamy Bacon Linguine Pesto Alfredo cleverly hides vegetables in the creamy sauce. Perfect for picky eaters and parents alike, this is a crowd-pleasing dish you can rely on.
Ingredients
300 grams
Cauliflower Florets
2 unit(s)
Garlic Clove
180 grams
Linguine
(Contains: Cereals containing gluten, Wheat)
180 grams
British Smoked Bacon Lardons
75 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
20 grams
Wild Rocket
Not included in your delivery
200 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve any large cauliflower florets.
Pop the cauliflower onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Bring a large saucepan of water to the boil with 0.5 tsp salt.
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once roasted, add the cauliflower, creme fraiche and water for the sauce (see pantry for amount) to your blender. Blend on high until smooth.
When the bacon has cooked, add the garlic and fry for a further min.
Add the creamy cauliflower sauce to the bacon pan. Stir in the white wine stock powder, then simmer for 2-3 mins.
Once cooked, stir the hard Italian style cheese and cooked linguine into the sauce.
Season with salt and pepper. Add a splash of water if it's a little too thick.
Share the creamy cauliflower alfredo between your serving bowls.
Drizzle over the pesto and finish by topping with the rocket leaves.
Enjoy!
