Cauliflower Pasta Carbonara

Cauliflower Pasta Carbonara

“You’ll never guess the secret ingredient to this fantastic egg-free version of spaghetti carbonara. Yes, its cauliflower that is pureed into a smooth and creamy sauce!”
Serving: 4 | Prep: 35m | Ready in: 35m


• 2 strips bacon, chopped
• 2 cups small cauliflower florets
• 2 large cloves garlic, quartered
• 8 oz. whole-wheat spaghetti
• ¾ cup low-fat milk
• 2 tbsps. extra-virgin olive oil
• 1 tsp. Dijon mustard
• ¼ tsp. salt
• ¼ tsp. ground pepper
• 1 cup frozen peas, thawed
• ⅓ cup grated Parmesan cheese


• Meanwhile, fire up a large saucepan over medium and cook bacon for 3 to 5 minutes. Remove excess fat and transfer to a paper towel-lined plate. In the same pan, bring 1 inch of water to a boil fitted with a steamer basket. Add cauliflower and garlic. Cover and steam for 10 to 14 minutes or until tender.
• Cook pasta in a large saucepan of boiling water by following package directions. Strain once done.
• Place cauliflower and garlic in a blender with mustard, milk, oil, salt and pepper. Blend until creamy and smooth. Toss pasta with sauce. Add bacon, peas and parmesan over sauce and coat evenly.

Nutrition Information
• Calories: 371 calories;
• Total Carbohydrate: 54 g
• Cholesterol: 12 mg
• Total Fat: 12 g
• Fiber: 9 g
• Protein: 16 g
• Sodium: 427 mg
• Sugar: 7 g
• Saturated Fat: 3 g

Leave a Reply

Your email address will not be published. Required fields are marked *