Rich and creamy white Cheddar alfredo made with Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque and infused with cauliflower and sun-dried tomatoes.
- Total time:
30 minutes
- Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
unsalted butter |
3.5 oz. |
0.75 cup |
|
garlic , minced |
1.5 oz. |
0.25 cup |
|
cauliflower florets , roasted |
28.0 oz. |
6 cup |
|
sun-dried tomatoes , chopped |
3.0 oz. |
0.75 cup |
|
Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque , 4 pounds |
|
1 pouch |
|
cooked fettuccine pasta |
95.0 oz. |
19 cup |
|
Parmesan cheese , grated |
1.0 oz. |
0.25 cup |
|
fresh parsley , minced |
|
2 tbsp. |
For Each Serving:
1. Heat an 8-inch pan and add in 1 tablespoon butter. Once melted add 1 teaspoon garlic. Cook for 1 minute.
2. Add 1/2 cup roasted cauliflower and 1 tablespoon sun-dried tomato. Stir and cook for 2 minutes.
3. Using a 6 oz. ladle, add Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque to pan. Stir and cook for 2 minutes.
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.
Rich and creamy white Cheddar alfredo made with Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque and infused with cauliflower and sun-dried tomatoes.
-
Total time:
30 minutes
-
Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
unsalted butter |
3.5 oz. |
0.75 cup |
|
garlic , minced |
1.5 oz. |
0.25 cup |
|
cauliflower florets , roasted |
28.0 oz. |
6 cup |
|
sun-dried tomatoes , chopped |
3.0 oz. |
0.75 cup |
|
Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque , 4 pounds |
|
1 pouch |
280000028265
|
cooked fettuccine pasta |
95.0 oz. |
19 cup |
|
Parmesan cheese , grated |
1.0 oz. |
0.25 cup |
|
fresh parsley , minced |
|
2 tbsp. |
For Each Serving:
1. Heat an 8-inch pan and add in 1 tablespoon butter. Once melted add 1 teaspoon garlic. Cook for 1 minute.
2. Add 1/2 cup roasted cauliflower and 1 tablespoon sun-dried tomato. Stir and cook for 2 minutes.
3. Using a 6 oz. ladle, add Campbell's® Culinary Reserve Aged White Cheddar & Cauliflower Bisque to pan. Stir and cook for 2 minutes.
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.
