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Fusilli with Roasted Cauliflower, Peppers and Arugula in a Mustard Tarragon Sauce

Ingredients
  • Flavis Fusilli 1 lg
  • Cauliflower Florets, cut into 1 in pieces 3 cups
  • Olive oil 1/4 cup + 1 tbsp
  • Medium Onion, diced 1
  • Cornstarch 1 tbsp
  • Chicken Broth, no added salt 4 cups
  • Dijon Mustard 3 tbsp
  • Parmesan cheese, grated 1/4 cup
  • Fresh Tarragon, chopped 1 tbsp
  • Salt 1/4 tsp
  • Ground Pepper 1/4 tsp
  • Argula 1 cup
  • Canned Roasted Red Peppers, Drained and Chopped 1/2 cup
Preparation
For 12 servings (1 cup)
  1. Cook pasta according to package directions.
  2. Heat oven to 400 degrees. Toss cauliflower in 1 tablespoon of olive oil and place on a baking sheet. Bake at 400 degrees for 15 minutes. Remove from the oven and stir for even browning. Place back in the oven and cook for 10 more minutes or until they turn golden brown. Remove and set aside for later use.
  3. In a large skillet heat 1/4th cup olive oil over medium heat. Add the onion and sauté for 6-8 minutes or until the onions are translucent and start to turn golden brown.
  4. Mix the cornstarch in 1 cup of the broth and stir to combine. Add it to the skillet along with the rest of the broth. Add in the Dijon mustard and whisk to combine. Bring the mixture to a boil and cook over medium heat for 10 minutes stirring occasionally.
  5. Remove the sauce from the heat and stir in the parmesan cheese, tarragon, salt and pepper. Stir to combine.
  6. Toss the sauce with the cooked pasta, arugula, cauliflower and red peppers. Serve immediately.
Nutritional values
Serving Size: 1 Cup
Calories 231 kcal
Protein 2.6 g
Carbohydrates 41 g
Total Fat 6.8 g
Saturated Fat 1.5 g
Dietary Fiber 4 g
Sodium 240 mg
Potassium 188 mg
Phosphorus 54 mg
Calcium 49 mg
Ingredients
  • Flavis Fusilli 1 lg
  • Cauliflower Florets, cut into 1 in pieces 3 cups
  • Olive oil 1/4 cup + 1 tbsp
  • Medium Onion, diced 1
  • Cornstarch 1 tbsp
  • Chicken Broth, no added salt 4 cups
  • Dijon Mustard 3 tbsp
  • Parmesan cheese, grated 1/4 cup
  • Fresh Tarragon, chopped 1 tbsp
  • Salt 1/4 tsp
  • Ground Pepper 1/4 tsp
  • Argula 1 cup
  • Canned Roasted Red Peppers, Drained and Chopped 1/2 cup
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Hotline
(201) 355-8470