Andy Bennett'S Creamy Cauliflower Pasta Carbonara Recipe

Name: Andy Bennett'S Creamy Cauliflower Pasta Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pasta Carbonara; 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; Smoked sea salt, to taste (optional); Freshly ground black pepper, to taste; 1 tablespoon (4g) toasted breadcrumbs, or more to taste; Creamy Cauliflower Sauce; 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; Salt to taste

Servings: persons

Pasta Carbonara
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
Smoked sea salt, to taste (optional)
Freshly ground black pepper, to taste
1 tablespoon (4g) toasted breadcrumbs, or more to taste
Creamy Cauliflower Sauce
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
Salt to taste

1
Heat the olive oil in a large saute 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.
2
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.
3
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.
4
Store any leftovers airtight in the refrigerator and use as a creamy sauce, warm or cold.

954

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pasta Carbonara, 1 tablespoon (12g) olive oil, 1 cup (100g) sliced spring onions or green onions, 2 tablespoons (20g) roughly chopped garlic, and more.

Yes, Andy Bennett'S Creamy Cauliflower Pasta Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andy Bennett'S Creamy Cauliflower Pasta Carbonara

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