Cauliflower Pasta Carbonara
Date: Jul. 5th, 2019 - 1:00 PM
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
Preparation
- 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.
- Meanwhile, bring another large saucepan of water to a boil. Cook spaghetti according to package directions. Drain well. Return the pasta to the pot.
- 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.
