Creamy Cavatappi Cheese Recipes

CREAMY CAVATAPPI & CHEESE

Steps:

• Cook cavatappi according to package directions., Meanwhile, saute garlic in butter in a Dutch oven. Stir in flour and pepper sauce until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes., Stir in cheeses until melted; add green onions. Drain cavatappi; stir into cheese mixture., Transfer to a greased 13x9-in. baking dish. Combine the bread crumbs, bacon and melted butter; sprinkle over top., Bake, uncovered, at 350° until bubbly, 20-25 minutes. Sprinkle with green onion and, if desired, pepper.

CREAMY CAVATAPPI PASTA

Steps:

• Mince the garlic. Chop the cauliflower.
• Heat the butter in a large pot over medium heat. Add the cauliflower and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, garlic powder, oregano, and 1/2 teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
• Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). When the pasta is just about al dente, add spinach to pasta water in last 45 seconds (it only needs this long to cook). Then drain the pasta and spinach and return to the pot.
• When the cauliflower is cooked (in Step 3), carefully transfer the hot cauliflower and broth mixture to a blender. Blend on high until a smooth sauce forms. Add 1/2 cup Parmesan cheese and an additional 1/2 teaspoon kosher salt, and blend again.
• Once the pasta is done, pour in the cauliflower sauce. Add the chopped sundried tomatoes, the additional 1/4 cup Parmesan cheese, and red pepper flakes (if using). Taste and if desired add salt or fresh ground pepper. Top with parsley and serve. Store leftovers refrigerated (see reheating instructions above.