ROASTED CAULIFLOWER & HAZELNUT CARBONARA
Stir roasted cauliflower, hazelnuts, eggs, double cream and thyme into penne pasta for a vegetarian version of the classic carbonara
Provided by Katy Gilhooly
Categories Dinner, Main course, Pasta
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the oil, thyme and seasoning, and spread out on a large baking tray. Roast for 15-20 mins until starting to soften and caramelise. Sprinkle the hazelnuts over the cauliflower and cook for another 5 mins until the nuts are lightly toasted and the cauliflower cooked through. Meanwhile, cook the pasta following pack instructions.
- Drain the pasta, reserving the cooking water, then return to the pan. Take the baking tray out of the oven and add the cauliflower and hazelnuts to the pasta, then stir in the Parmesan, egg, cream, parsley and 1 tbsp of cooking water. The heat from the pasta should be enough to just cook the egg without scrambling it. If the sauce is too thick, add a splash more cooking water. Check the seasoning and serve.
Nutrition Facts : Calories 693 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
CAULIFLOWER CARBONARA
I made this recipe up based on a cauliflower soup recipe and expanded it to a cabonara in an attempt to get my kids to eat vegies. It is also a low fat tasty meal for Mum and Dad.
Provided by Diana McNaughton
Categories Toddler Friendly
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta to your liking.
- Spray a saucepan with oil spray and saute onion add cauliflower, stock powder and water bring to boil then simmer until cooked (approx 15min).
- Use blender to puree mixture to make a sauce add grated cheese and milk.
- In a separate frypan fry bacon to your liking and add to sauce.
- Add cooked pasta and serve.
Nutrition Facts : Calories 403.8, Fat 13.7, SaturatedFat 6, Cholesterol 27.9, Sodium 281, Carbohydrate 53.6, Fiber 4.2, Sugar 4.1, Protein 16.5
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