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Serving & Size

White Cheddar cauliflower sauce on baked puff pastry made with Campbell’s® Verve® Aged White Cheddar & Cauliflower Bisque. Topped with sautéed onions, roasted cauliflower florets, white cheddar and finished with watercress.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Array 3/4 cups 187  mL
Array 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.
Weight Measure
Array 6 cups L
Array 3/4 cup 187  mL
2. Add 1/2 cup roasted cauliflower and 1 tablespoon sun-dried tomato. Stir and cook for 2 minutes.
Weight Measure
Array 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.
Weight Measure
Array 19 cups kg
Array 1/4 cup 59  mL
Array 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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