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Cheesy Baked Penne with Cauliflower and Crème Fraîche

Cheesy Baked Penne with Cauliflower and Crème Fraîche

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This cheesy baked penne with cauliflower and crème fraîche is the ultimate vegetarian comfort food. Combining the earthy sweetness of sautéed cauliflower and heirloom tomatoes with a silky, mustard-spiked cheese sauce, it offers a sophisticated twist on the traditional macaroni cheese. The addition of tangy crème fraîche ensures a light yet creamy texture, while a mixture of Comté and Parmesan provides a deeply savoury, nutty crust that is truly irresistible.

Perfect for a weekend family supper or as a substantial main for guests, this bake is incredibly versatile. You can prepare the dish up to two hours in advance, leaving it at room temperature until you are ready to pop it into the oven. Serve it alongside a crisp green salad to cut through the richness of the cheese for a perfectly balanced homemade meal.

Ingredients for Cheesy Baked Penne with Cauliflower and Crème Fraîche

1 1 1/2- to 800g head of cauliflower, cored, cut into 1-inch florets
2 large heirloom tomatoes
5 tablespoons butter, divided
110g thinly sliced spring onions
מלח כשר גס
2 tablespoons plain flour
240 מ"ל שמנת מתוקה
725ml coarsely grated Comté cheese (or half Gruyère and half Fontina
about 250g ), divided
90g Parmigiano-Reggiano, finely grated Parmesan cheese, divided
120g crème fraîche*
1 tablespoon whole grain Dijon mustard
275g penne (375g )
110g fresh breadcrumbs (from crustless French bread ground in processor)

How to make Cheesy Baked Penne with Cauliflower and Crème Fraîche

Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.

Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and spring onions. Cook 1 minute to blend flavours. Remove from heat. Season with coarse salt and pepper.

Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 475ml Comté cheese; whisk until melted and sauce is smooth. Whisk in 80g Parmesan, then crème fraîche and mustard. Season with salt and pepper. Remove from heat.

Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.

Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 60g Comté cheese. Top with remaining pasta mixture and 110g Comté cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 40g Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 177°C. Bake pasta uncovered until heated through and bubbling, about 35 minutes.

*Sold at some supermarkets and at specialty foods stores.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.