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Creamy Linguine with Pan-Roasted Cauliflower, Spinach & White Beans
Creamy Linguine with Pan-Roasted Cauliflower, Spinach & White Beans

Creamy Linguine with Pan-Roasted Cauliflower, Spinach & White Beans

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Cook Minutes 40 Min
Prep : 40 Min
We included most of what makes this linguine delicious in the name: cauliflower, spinach great Northern beans. But what makes it creamy? Find out here.
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
330 g whole grain linguine, uncooked
2 Tbsp. olive oil
1 head cauliflower, cut into small florets (about 4-1/2 cups)
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp. crushed red pepper
2 pkg. (142 g each) baby spinach leaves
1 can (19 fl oz/540 mL) navy beans, rinsed
3/4 cup 25%-less-sodium vegetable broth
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1/3 cup coarsely chopped walnuts, toasted
2 Tbsp. Kraft 100% Parmesan Aged Grated Cheese
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How do I make it ?
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Step 1
Cook pasta in Dutch oven or large deep skillet as directed on package, omitting salt.
Step 2
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add cauliflower and onions; cook 15 min. or until onions are caramelized, stirring occasionally. Add garlic and crushed pepper; cook 1 min., stirring frequently. Add spinach; cover. Cook 5 min. Stir in beans; cook, covered, 2 min. or until spinach is wilted and beans are heated through.
Step 3
Drain pasta; place in bowl. Cover to keep warm. Cook broth and cream cheese in Dutch oven 1 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently. Remove from heat.
Step 4
Add pasta; toss to coat. Stir in cauliflower mixture. Serve topped with nuts and Parmesan.
Kraft Kitchen Tips!
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Note
Since the pasta pan is already warm from cooking the pasta, it not only heats the sauce more quickly, but it also prevents you from having to use another pan to make the sauce.
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Special Extra
For extra heat, use 1 tsp. crushed red pepper.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
510
Calories From Fat
0
% Daily Value
Fat 17 g
Saturated fat 6 g
30 %
Cholesterol 25 mg
Sodium 590 mg
25 %
Carbohydrate 70 g
Fibre 14 g
Sugars 6 g
Protein 21 g
Vitamin A
70 %
Vitamin C
90 %
Calcium
15 %
Iron
40 %
Servings
6 servings, 1-1/3 cups (325 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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