This exciting take on a carbonara recipe features a garlicky cauliflower cream sauce that tastes delicious! It comes from our friend Kelli Shallal from Hungry Hobby.
- 8 ounces whole wheat penne pasta or any form of pasta, traditional would be longer pasta like spaghetti but we like short
- 2 cups frozen vegetable medley I used TJ’s Foursome carrots, green beans, peas, and corn
- 3-4 pieces center cut bacon or turkey bacon chopped
- 1 medium head of cauliflower or 1.5lbs florets
- 1 tbsp butter organic, grassfed if possible
- 5 cloves garlic minced
- 1/2 cup grated parmesan cheese
- 1/2-1 cup reserved pasta water
- 1/8 tsp black pepper
- 1/8 tsp salt
Steam cauliflower florets for 10-12 minutes or until fork tender. Remove from heat and let cool while pasta cooks.
Add pasta to the water you used to steam the cauliflower and cook 7-10 minutes until al dente (or according to package directions). Stir constantly to prevent sticking together.
While pasta cooks sauté minced garlic on low in butter until tender, fragrant, and slightly caramelized about 5-8 minutes.
Add frozen vegetables to microwave safe dish, cover and microwave for 1-2 minutes until thawed (stir half way in between).
Drain pasta but save 1 cup of pasta water to use for sauce (it will help thicken it). Add butter/garlic mix, Parmesan, salt, pepper, cauliflower and ½ cup of pasta water to high powered blender or food processor (I used a Vitamix). Blend/process till smooth. (Use more pasta liquid if too thick).
Combine frozen vegetables, chopped bacon, pasta, and 1/2 of sauce (can use more if desired).
Store leftover sauce in airtight container for up to 3 days or freeze for future use.
This recipe was entered into the Pasta Fits Recipe Redux contest. As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.