Cheesy cauliflower carbonara
- 125g rindless shortcut bacon, chopped
- 2 red onions, cut into thin wedges
- 1½ tbs fresh thyme leaves
- 400g small cauliflower florets
- 1½ cups skim milk
- ½ cup finely grated parmesan
- 350g dried wholemeal spaghetti
- 1 cup frozen baby peas
1 Preheat oven to 200°C. Line a baking tray with baking paper. Fill a large saucepan with water and bring to the boil. Meanwhile, place bacon, onion and thyme on tray. Drizzle with a little olive oil and toss to coat. Bake for 15 minutes or until onion is tender.
2 Meanwhile, place cauliflower and milk in another large saucepan and bring to a simmer over medium heat. Reduce heat to low, then cover and cook for 6 minutes or until tender. Remove pan from heat and, using a stick blender, blend until smooth. Stir in half the cheese and season with freshly ground black pepper.
3 Meanwhile, cook pasta in boiling water according to packet instructions. Add peas to pan for last minute of cooking. Drain, reserving ½ cup cooking liquid. Transfer pasta and peas to cauliflower sauce, tossing to combine. Add a little reserved cooking liquid to form a sauce.
4 Add three quarters of the bacon mixture to pasta. Toss to combine. Divide pasta among plates and serve topped with remaining bacon mix and cheese
Make this gluten free by using a legume-based pasta instead of wholewheat spaghetti. Always check ingredients to ensure it is gluten free.
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Nutrition Info (per serve)
Total fat 14.6g
–Saturated fat 5.4g
Dietary fibre 16.7g
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