This cauliflower & celery root sugo is rich and creamy with wonderful fall flavours. Tossed with fresh spinach and finished with toasted almonds that are seasoned with smoked paprika & lemon.
Serving For Two People
— 300g Casarecce
— 450g Cauliflower & Celery Root Sugo
— 30g Fresh Spinach
— Toasted Almond Crumble
Instructions
1) Bring a pot of salted water to boil. Cook pasta for 2-3 minutes.
2) Add sugo to a saucepan and heat on medium until simmering.
3) Transfer cooked pasta to sauce pan. Add fresh spinach and toss. Allow sauce to simmer until spinach is fully wilted.
4) Plate in two bowls. Finish with toasted almond crumble.
Contains Dairy, Almonds
