Smart Training Gym in Churchtown is closed and spending so much time in the house due to the Covid 19 pandemic means that I have plenty of time to think about food. I had a craving for pasta and lots of it yesterday evening. I wanted something creamy and glutinous but obviously did not want the calories that came along with it. I came up with Lighter Roasted Cauliflower Pasta Carbonara which was so delicious. Roasted cauliflower, when pureed with a little bit of Parmesan and a clove of garlic creates a really creamy decadent sauce that has zero resemblance to the boiled cauliflower your mum would serve with the Sunday Roast.
- 3 Strips of Turkey Bacon. You can use regular bacon if you prefer.
- 2 Handfuls of Cauliflower Florets
- 2 Cloves of Garlic
- 350g Spaghetti
- 2 Tbsp of Greek or natural yogurt
- 1 Cup of Frozen Peas
- 400g Chopped tomatoes
- 100g of Grated Parmesan
- Salt and Pepper to taste
- Preheat the oven to 180C. Place the florets and the crushed garlic cloves on a baking pan and pop in the oven. Remove after 15-20 minutes when the florets have cooked through and are starting to caramalise.
- Meanwhile cook the rashers in a pan over medium heat until crisp, 3 to 5 minutes. Remove the rashers and leave sit on a plate. Once cooled, chop up the rashers into small squares.
- Bring a large saucepan of water to a boil. Cook spaghetti according to package directions. Add the frozen peas to the saucepan 5 minutes before the pasta is due to be taken off the heat. Drain well. Return the pasta and peas to the pot.
- Put the roasted garlic, roasted cauliflower, grated cheese, salt and pepper, and Greek yogurt to a blender and puree. Blend until creamy.
- Add the sauce to the saucepan holding the pasta and pea and along with the rasher pieces. Toss the pasta in the sauce and serve.