Cheesy Chorizo & Cauliflower Pasta Bake

• Half-fill a medium saucepan with boiling water 
and a generous pinch of salt. Cook fusilli in the 
boiling water until ‘al dente’, 12 minutes.
• Reserve some pasta water (1/3 cup for 2 people 
/ 2/3 cup for 4 people). Drain fusilli, drizzle with 
olive oil and set aside. 

TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.

• Meanwhile, finely chop garlic. 
• Pick thyme leaves. 
• Slice pear(see ingredients) into thin wedges.

• Roughly chop mild chorizo.

• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook chorizo until golden, 4-6 minutes. Transfer to a plate.

• To pan, add the butter (for the sauce), plain flour, garlic & herb seasoning and the remaining garlic, then cook until fragrant, 1-2 minutes.

• Stir in thickened cream, the milk, vegetable 
stock and the reserved pasta water, then 
simmer until slightly thickened, 1-2 minutes.
• Remove from heat, then stir through roasted 
cauliflower, thyme and cooked pasta. Season 
with pepper.
• Transfer pasta to a baking dish. Top with 
Cheddar cheese. Bake until cheese is melted 
and golden, 8-10 minutes.

• While pasta is baking, in a medium bowl, 
combine a drizzle of white wine vinegar and 
olive oil. Season with salt and pepper.
• Add mixed salad leaves and pear. Toss 
to combine.