|10 min||25 min||1|
|1 large head||Cauliflower (chopped up)|
|4 large||Carrots (peeled and chopped)|
|1 cup||Pasta, Catelli Smart, dry|
|2 clove(s)||Garlic (crushed)|
|250 gm||Cheddar cheese (grated)|
|1/2 cup||Plain yogurt, 2% M.F.|
|1 cup||Cream, 6% MF (light)|
|1 cup||Bread crumbs, plain|
|1 tbsp||Olive Oil, Extra Virgin|
|1 tsp||Rosemary, dried|
|30 gm||Bacon (optional)|
Oven at 180°C or 360°F
Put the carrots and cauliflower in a large pan of boiling water.
Boil for a couple of minutes (you don’t want to over do them).
Cook the pasta according to the packet.
Drain and mix together if you’ve done them in separate pots.
Add the garlic, grated cheese, cream and yoghurt.
Mix thoroughly. Place in a large oven proof dish.
Make your bread crumbs by adding all the ingredients to a whizzer.
Sprinkle on top of your cauliflower mixture. Top with grated parmesan if required.
Bake in the oven for 10-15 minutes.