Skip to content
METRO LogoMETRO Logo

Earn AIR MILES(R)
Reward Miles(TM).
Join
the program.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Creamy pasta with cauliflower, beans and peas https://www.metro.ca/userfiles/image/recipes/pates-cremeuses-chou-fleur-11008.jpg PT15M PT15M PT30M
Pour the chicken broth into a medium pot and bring to a boil. Add the cauliflower and cook for 12 to 15 minutes, or until the cauliflower becomes very soft. Remove the florets with a slotted spoon and place in the blender. Keep the broth in the pot.Heat the olive oil in a pan on medium high. Add the chopped garlic with a pinch of salt. Cook for 3 to 4 minutes while stirring frequently. Pour the oil and garlic into the blender.Add the beans, lemon juice, maple syrup, garlic powder, and ¾ cup of water to the blender. Blend until you get a smooth, creamy texture. If the mixture is too thick, add ¼ cup of the broth at a time. Add a teaspoon of pepper and season to your liking.Meanwhile, add some water to the remaining broth and cook the pasta by following the instructions on the package. Two minutes before the end of the suggested cooking time, add the frozen peas and chopped kale. Cook for one more minute then set aside.Add the pasta mixture, peas, and kale to the pot that was used to cook the pasta. Pour the sauce on top.Source: Loounie
6
3 7 5 2
1/2 head of cauliflower cut into small fleurets 1 box (946 ml) organic vegetable broth Irresistibles 2 tablespoon (30 ml) olive oil Irresistibles 2 garlic clove chopped at your taste salt 1 can (398 ml) Irresistibles organic white beans drained and rinsed 2 teaspoon (10 ml) lemon juice 1 tablespoon (15 ml) maple syrup 1/2 teaspoon (2.5 ml) garlic powder 6 tasses (1.5 L) water to cook the pasta 1 pinch salt 1 bag (340 g) your choice of pasta 1 cup (250 ml) organic frozen peas 5-6 leaf kale stem removed, chopped into 1cm strips freshly ground pepper
Creamy pasta with cauliflower, beans and peas

Creamy pasta with cauliflower, beans and peas

Rate this recipe
7 Votes
6
Main course
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2
    head of cauliflower cut into small fleurets
  • 1 box
    (946 ml)
    organic vegetable broth Irresistibles
  • 2 tablespoon
    (30 ml)
    olive oil Irresistibles
  • 2
    garlic clove chopped
  • at your taste
    salt
  • 1 can
    (398 ml)
    Irresistibles organic white beans drained and rinsed
  • 2 teaspoon
    (10 ml)
    lemon juice
  • 1 tablespoon
    (15 ml)
    maple syrup
  • 1/2 teaspoon
    (2.5 ml)
    garlic powder
  • 6 tasses
    (1.5 L)
    water to cook the pasta
  • 1 pinch
    salt
  • 1 bag
    (340 g)
    your choice of pasta
  • 1 cup
    (250 ml)
    organic frozen peas
  • 5-6 leaf
    kale stem removed, chopped into 1cm strips
  • freshly
    ground pepper
Imprimer ma sélection

Preparation

Pour the chicken broth into a medium pot and bring to a boil. Add the cauliflower and cook for 12 to 15 minutes, or until the cauliflower becomes very soft. Remove the florets with a slotted spoon and place in the blender. Keep the broth in the pot.

Heat the olive oil in a pan on medium high. Add the chopped garlic with a pinch of salt. Cook for 3 to 4 minutes while stirring frequently. Pour the oil and garlic into the blender.

Add the beans, lemon juice, maple syrup, garlic powder, and ¾ cup of water to the blender. Blend until you get a smooth, creamy texture. If the mixture is too thick, add ¼ cup of the broth at a time. Add a teaspoon of pepper and season to your liking.

Meanwhile, add some water to the remaining broth and cook the pasta by following the instructions on the package. Two minutes before the end of the suggested cooking time, add the frozen peas and chopped kale. Cook for one more minute then set aside.

Add the pasta mixture, peas, and kale to the pot that was used to cook the pasta. Pour the sauce on top.

Source: Loounie

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.