Contents
Cauliflower Pasta Carbonara
Pureed cauliflower makes a delicious and creamy low-calorie sauce for pasta.
Ingredients
- 2 strips bacon, chopped
- 2 cups small cauliflower florets
- 2 large cloves garlic, quartered
- 8 ounces whole-wheat spaghetti
- ¾ cup low-fat milk
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 cup frozen peas, thawed
- ⅓ cup grated Parmesan cheese
Instructions
Step 1
Cook bacon in a large saucepan over medium heat until crisp, 3 to 5 minutes. Remove the bacon to a paper towel-lined plate; discard the bacon fat. Bring 1 inch of water to boil in the same saucepan fitted with a steamer basket. Add cauliflower and garlic; cover and steam until very tender, 10 to 14 minutes.
Step 2
Meanwhile, bring another large saucepan of water to a boil. Cook spaghetti according to package directions. Drain well. Return the pasta to the pot.
Step 3
Transfer the cauliflower and garlic to a blender. Add milk, oil, mustard, salt and pepper. Blend until smooth and creamy. Pour the sauce over the pasta. Add peas, Parmesan and the bacon; toss to coat.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 371Total Fat 12gSaturated Fat 3.1gCholesterol 12mgSodium 427mgCarbohydrates 53.6gFiber 9.4gSugar 7gProtein 16.1g
