Roasted Cauliflower and Mushrooms Carbonara Pasta
Roasted Cauliflower and Mushrooms Carbonara Pasta – a twist on a classic, loaded with veggies and full of flavor.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dinner
Cuisine: American
Keyword: carbonara, mushroom carbonara
Servings: 4
Calories: 488kcal
Author: Jo
- 8 ounce spaghetti I used brown rice spaghetti
- 1 tablespoon olive oil
- 1 head cauliflower cut into florets
- 8 mushrooms quartered
- 6 slices bacon fried
- 2 large eggs
- 3 cloves garlic minced
- 1/4 cup Parmesan cheese grated
- salt and pepper to taste
- 2 tablespoon 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.
Calories: 488kcal | Carbohydrates: 52g | Protein: 21g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 119mg | Sodium: 404mg | Potassium: 803mg | Fiber: 5g | Sugar: 5g | Vitamin A: 344IU | Vitamin C: 73mg | Calcium: 138mg | Iron: 2mg