CAULIFLOWER AND EDAM CHEESE PASTA

Ingredients:

3	tbsp	MAGNOLIA GOLD BUTTER UNSALTED
2	tbsp	olive oil
1/2	cup	chopped red onions
2	tsp	chopped fresh oregano leaves
1	pc	medium cauliflower, washed and chopped
200	grams	button mushrooms, chopped
1/4	kg	rigatoni pasta, cooked according to package directions
		iodized fine salt and pepper to taste
1/2	cup	grated MAGNOLIA EDAM CHEESE
1	tsp	chopped Italian parsley

Procedure:

In a non-stick pan on medium-low heat, add butter and olive oil and heat for 2 minutes.
Add onions and sweat for another 2 minutes. Add oregano, cauliflower and mushrooms. Cook for 3 minutes or until mushrooms soften.
Add pasta and toss then season with salt and pepper. Add 3 tbsp cheese and toss. Transfer to a serving dish. Garnish with remaining cheese and sprinkle parsley on top.

Makes 5 servings.

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