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Recipes

WHITE CHEDDAR CAULIFLOWER ALFREDO

Made With:

Soups

Verve® Aged White Cheddar and Cauliflower Bisque

Tender cauliflower florets in a rich blend of sharp aged white cheddar, cream, onions and roasted garlic, rounded out with a hint of thyme.

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Total Time

Not Available

Serving & Size

Rich and creamy white cheddar alfredo infused with sun-dried tomatoes.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Unsalted Butter 3/4 cups 187  mL
Garlic Minced 1/4 cup 59  mL
1. Heat an 8-inch pan and add in 1 tablespoon butter. Once melted add 1 teaspoon garlic. Cook for 1 minute.
Ingredients Weight Measure
Weight Measure
Cauliflower Florets Roasted 6 cups 1  L
Sun-dried Tomatoes 3/4 cup 187  mL
2. Add 1/2 cup roasted cauliflower and 1 tablespoon sun-dried tomato. Stir and cook for 2 minutes.
Ingredients Weight Measure
Weight Measure
Campbell's® Verve® Aged White Cheddar & Cauliflower Bisque Heat & Hold 4 lb pouch
3. Using a 6 oz. ladle, add Campbell’s® Verve® Aged White Cheddar & Cauliflower Bisque? to pan. Stir and cook for 2 minutes.
Ingredients Weight Measure
Weight Measure
Fettuccine Pasta Cooked 19 cups 4  kg
Parmesan Cheese Grated 1/4 cup 59  mL
Fresh Parsley Minced 2 1/4 tbsp 29  mL
4. Add 1-1/2 cups of cooked fettucine to pan. Toss with sauce to mix well. Cook for 3 minutes tossing often, until sauce thickens slightly and coats the pasta.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

5. To serve, plate pasta and sauce in a shallow bowl. Top with 1 teaspoon of parmesan cheese and 1/2 teaspoon of parsley.

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