Sunday, 9 November 2014

Last minute Pasta Carbonara with cauliflower puree

I've had one of those weeks where I just couldn't get my rear into gear. It was bound to happen I've been pushing myself the last few weeks to keep on top of everything and I knew it was either going to end in me getting sick or a week of dragging my feet. It was the latter. I begrudgingly forced myself to clean the floors yesterday breaking one of my rules not to do floors or bathrooms on the weekend. By the time the floors were clean it was only half an hour before dinner time. I nearly relented and ordered fish and chips but I pushed on and managed to create a last minute Pasta Carbonara using pureed cauliflower and it was a winner!

Pureed cauliflower is my go to veggie when trying to sneak vegetables into my kids' dinners. Like most toddlers my kids love anything that is 'white' in colour so I always like to have some pureed cauliflower in the freezer. I cut up a whole head of cauliflower and steam it, puree it and then put 1/2-1 cup serves into clipseal bags. Easy to defrost and add to anything that requires some kind of 'white' sauce. (e.g.Tuna mornay, pasta bake, lasagna).

I love Pasta Carbornara and since my husband's family is Italian you would think we would have it all the time but since husband prefers tomato based pasta this was actually the first time I have cooked it since we have been together! Weird! Definitely won't the be the last though, the kids ate it up and I thought it tasted great and required no effort at all.
Here it is, this assumes you already have some cauliflower puree on hand, if not you can make some at the same time but will just take a little longer.

Pasta Carbonara with cauliflower puree


Serves 4

400g pasta (I used penne because it's easier for toddlers to eat)
1/2 cup cauliflower puree
50ml thickened cream
2 eggs
1/2 cup freshly grated parmesan cheese
2 cloves garlic, crushed
4 x short cut bacon rashes
2 tbsp parsley


1. Cook pasta in salted boiling water until al dente
2. If using cauliflower puree from the freezer, defrost in microwave and drain off excess water
3. In a bowl whisk together eggs, puree, cream and cheese, add salt and pepper
4. Dice bacon and fry in a little olive oil until nearly crispy, add the crushed garlic and fry for 30 seconds, set aside
5. Once pasta is cooked drain and return to pot, on a very low heat quickly stir through the egg/puree etc mixture and the bacon mixture
6. Serve with extra grated parmesan and parsley (if your kids will eat it!).

Easy done!

1 comment:

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