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- Prep
- 10 minutes
-
- Total
- 15 minutes
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- Serving
- 4
Ingredients
2 cups dried macaroni pasta |
2 cups cauliflower, cut into small florets |
2 tablespoons extra virgin olive oil |
2 tablespoons Liddells Lactose Free Cream Cheese |
3 tablespoons plain wholemeal flour |
2 cups Liddells Lactose Free Full Cream Milk |
250 g Liddells Lactose Free Shredded Cheese |
1 cup frozen mixed peas and corn |
2 tablespoons Dijon mustard |
¼ cup wholemeal breadcrumbs |
Salt and pepper, to taste |
Directions
Step 1
Bring a large pot of salted water to the boil, following the packet instructions cook the pasta to al dente, add the cauliflower for the last 4 minutes of the cooking time and the frozen peas and corn for the last 2 minutes. Drain and set aside.