Roasted Cauliflower and Mushrooms Carbonara Pasta – a twist on a classic, loaded with veggies and full of flavor.
I feel as though I’ve abandoned my friend the bacon. It’s been a while since I’ve cooked with bacon. Don’t really know why. Maybe it’s because as much as I love bacon, I hate frying bacon. Can you buy ready fried bacon? It probably wouldn’t taste the same.
The thing is you can’t make carbonara pasta without bacon! The main ingredients in a carbonara dish are bacon, eggs, cheese and black pepper, so you see it’s a must! I know some of you are going to ask what if I don’t eat pork. Well then use chicken bacon, or turkey bacon. I love all kinds of bacon, chicken, turkey but pork is king.
Now because we all need veggies in our diet, I have some good news for you. We have roasted cauliflower and mushrooms in this yummy pasta. I for one love my roasted cauliflower, even though pretty much every single time I roast it I set off the fire alarm in the house. My neighbours must think I’m a total klutz in the kitchen.
You know what else I’ve done? I used organic gluten free brown rice spaghetti. I’ll admit it wasn’t planned, it just happened to be the only spaghetti I had in the pantry from when I went to Planet Organic and filled my shopping cart with gluten-free pasta. So although there’s bacon in this dish, overall I’d say this is a fairly healthy pasta.
- 8 oz Spaghetti I used brown rice spaghetti
- 1 tbsp olive oil
- 1 small head cauliflower cut into florets
- 8 mushrooms quartered
- 6 slices bacon fried
- 2 eggs
- 3 cloves garlic minced
- 1/4 cup Parmesan cheese grated
- salt and pepper to taste
- 2 tbsp parsley chopped
Preheat oven to 400 F degrees.
Toss the cauliflower and mushrooms in the oil, and season with salt and pepper. Place on a baking sheet in a single layer and roast until they start to caramelize, about 30 to 40 minutes, mixing half way through.
Start cooking the pasta as directed on the package.
Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
Mix the egg, cheese, pepper and salt and parsley in a bowl.
Drain the cooked pasta reserving some of the water.
Mix the pasta, egg mixture, cauliflower and mushrooms into the pan with the bacon, adding reserved pasta water as needed.
Recipe adapted from Closet Cooking