Lighter Roasted Cauliflower Pasta Carbonara

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


  1. 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.
  2. 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.
  3. 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.
  4. Put the roasted garlic, roasted cauliflower, grated cheese, salt and pepper, and Greek yogurt to a blender and puree. Blend until creamy.
  5. 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.
  6. Enjoy.