Your Kiwi Diamond Recipes

Spiral Pasta, Crushed Peas and Cauliflower Bake by Paul Jobin

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  • 3Tbsp Olive oil
  • 1 White onion, peeled and diced
  • 6 rashers Streaky bacon, diced
  • 1Tbsp Porcini powder (optional)
  • 200gm Cauliflower florets, roughly chopped in food processor
  • 300gm Diamond Spirals, cooked in salted boiling water for 12 minutes
  • 2cups Mascarpone cheese
  • ½Tbsp Sea salt flakes
  • 1cup Crushed peas, mixed with 3Tbsps of olive oil
  • 1 Greased gratin dish


      • Heat a large sauté pan with the olive oil
      • Add the onion, bacon, porcini powder and cauliflower, and cook for 2-3 minutes
      • Add the spiral pasta, mascarpone and salt, cook for a further 3 minutes
      • Spoon half the bake mixture into the dish, spoon over the crushed peas and top with the remaining filling
      • Place into a pre-heated 175oC oven for 25-30 minutes Serve and accompany with a rustic salad and a tangy dressing
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