Pureed cauliflower makes a delicious and creamy low-calorie sauce for pasta. Tossed with crispy bacon and convenient frozen peas, this is a healthy egg-free version of spaghetti carbonara. Source: EatingWell.com, March 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

371 calories; 12 g total fat; 3.1 g saturated fat; 12 mg cholesterol; 427 mg sodium. 444 mg potassium; 53.6 g carbohydrates; 9.4 g fiber; 7 g sugar; 16.1 g protein; 846 IU vitamin a iu; 3228 mg vitamin c; 83 mcg folate; 159 mg calcium; 3 mg iron; 107 mg magnesium;

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Rating: 4 stars
whats not to like in bacon and pasta now with cauliflower this was so easy to make. took about 20 minutes tops i used a little extra parm. the fresh bright green peas was attractive.it was just fine Read More