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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


Recipe Summary

35 mins
35 mins


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

1 1/4 cups
371 calories; protein 16.1g; carbohydrates 53.6g; dietary fiber 9.4g; sugars 7.1g; fat 12g; saturated fat 3.1g; cholesterol 12.4mg; vitamin a iu 845.8IU; vitamin c 3228mg; folate 83.4mcg; calcium 159.2mg; iron 2.9mg; magnesium 107mg; potassium 444.2mg; sodium 426.5mg; thiamin 0.4mg.

3 starch, 1 1/2 fat, 1/2 high-fat protein, 1/2 vegetable