Andy Bennett's Creamy Cauliflower Pasta Carbonara
★★★★★
PREP TIME
20 minutes
COOK TIME
30 minutes
SERVES
2
Ingredients
1 tablespoon
(12g) olive oil
1 cup
(100g) sliced spring onions or green onions
2 tablespoons
(20g) roughly chopped garlic
1 cup
(200g) Creamy Cauliflower Sauce (from below)
2 cups
dried pasta, (250g) cooked al dente pasta (from about 125g dry pasta—for the rigatoni we used, this was about 2 cups dry pasta)
2/3 cup
(90g) fresh or frozen green peas, cooked in salted water
1/2 cup
Scant, (10g) chopped flat-leaf parsley
6 tablespoons
(12g) finely grated Parmesan
1 tablespoon
(4g) toasted breadcrumbs, or more to taste
2 cups
(200g) cauliflower florets (in roughly 1/2-inch pieces)
2 1/4 cups
(500g) vegetable stock or broth
1/2 cup
(100g) olive oil
Instructions
- Heat the olive oil in a large sauté pan over medium heat. Add the spring onions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until the onions and garlic are turning light golden. Add the sauce, pasta, and peas and heat everything through, stirring occasionally, about 2 minutes.
- Once hot, stir in the cheese and parsley, season with smoked salt and black pepper to taste and place in a serving bowl. Sprinkle with bread crumbs and serve immediately.
Pasta Carbonara
- In a medium saucepan, cover the cauliflower with vegetable stock and simmer, partially covered, until really tender, about 20 minutes. Blend the cauliflower and stock till smooth with a blender or hand blender. While the blender is running, slowly pour in olive oil to emulsify.
- Store any leftovers airtight in the refrigerator and use as a creamy sauce, warm or cold.
Creamy Cauliflower Sauce
