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Creamy cauliflower and blue cheese pasta
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- 40 g salted butter
- ½ - 1 tsp salt, to taste
- 2 garlic cloves
- 400 g cauliflower, cut into pieces
- 300 g milk
- 550 g water
- 300 g fettuccine
- 2 bunches asparagus, cut into bite-size pieces
- 130 - 150 g blue cheese, crumbled, to taste
- 60 g fresh baby spinach leaves
- ground black pepper, to serve
- per 1 portion
- 2390.9 kJ / 569.3 kcal
- 24.3 g
- 59.3 g
- 24.3 g
- Saturated fat
- 14.9 g
- 7.8 g
- 1097.9 mg
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