Ingredients
1 Cup Full Cream Milk 1 Head Of Cauliflower - Diced
1 Zucchini - Thinly Sliced (Optional)
1/2 Cup Of Mozzarella - Diced
1/2 Cup Provolone - Diced 1/2 Cup Of Freshly Grated Parmesan 1 Heaped Tablespoon Of Sour cream S+P
Pinch of Nutmeg
500g Penne or any short pasta
Method
Preheat your oven to 250c.
Put a pot of water to boil for the pasta, once its boiling add the milk, salt, cauliflower and pasta.
Cook for a few minutes before al dente, quickly add the zucchini and drain, keeping a little cooking water.
Put the pasta and vegetables back in the pot and add the cheeses, sour cream, some of the cooking water, black pepper, salt and mix till combined.
Add in to an oven tray, this amount filled a large oven tray, enough for 4 people, plus a smaller tray (2 people) which I put in the freezer.
Bake for 20 minutes. It should be golden and crispy.
Enjoy x
My Tip: You can precook the cauliflower, blend it and add it to the cooked pasta, perfect way to hide the veg for picky eaters/husbands.
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