Priceline Pharmacy Catalogue - 02/07-31/08/2022 (Page 63)

cauliflower and kale ragu with linguine this rich ragu is packed with flavour idea to make a double batch and store in airtight containers for when you need an easy dinner 200g swiss brown chopped ½ head of cauliflower coarsely chopped 400g can cherry tomatoes 350g fresh linguine 60g finely grated parmesan saucepan over medium-high heat add onion and garlic and cook for 4-5 carrot in a food processor and process mixture and cook for another 4-5 minutes or until softened you'll need to do the cauliflower in batches minutes or until cauliflower is softened season generously with salt and pepper for up to 2 months saucepan of boiling salted water ragu in a large frying pan over medium- taste and adjust seasoning if needed add cooked pasta and reserved cooking sprinkled with remaining parmesan pack it up take your ragu leftovers to new heights by building a delicious rice bowl for lunch the next day • cook ½ cup brown rice in a saucepan of boiling water for 20 minutes or until tender use a pre-cooked brown rice and quinoa sachet and follow the packet instructions lunch bowl with a few spoonfuls of leftover cauliflower ragu and scatter with feta • store your toppings separately for optimum handful of com chips for a mexican twist with toppings of your choice