Want a hearty spaghetti carbonara but without the meat? Check out this super easy vegan carbonara recipe with cauliflower and pine nuts. Ready in under an hour and less than 450 calories
Ingredients
- cauliflower 1 small, leaves trimmed off and reserved
- olive oil 3 tbsp
- vegetable stock 750ml
- garlic 2 cloves, peeled
- white pepper
- spaghetti 450g
- pine nuts 4 tbsp, toasted
Method
- STEP 1Heat the oven to 200C/fan 180C/gas 6. Toss the cauli leaves with 1 tbsp of olive oil, season and spread on a non-stick baking tray. Roast for 10-12 minutes or until the leaf stems are tender and the leaves are a little crispy at the edges.
- STEP 2Break the cauliflower into florets and cut the stalk into small pieces, then put in a pan with the stock, garlic and 2 tbsp of olive oil. Bring to a simmer, cover and cook for 15-20 minutes or until the cauli and garlic are very soft.
- STEP 3Scoop out the cauli and garlic into a blender and blitz, adding enough cooking liquid to give a sauce the texture of double cream. Pour back into the pan and season really well with salt and white pepper.
- STEP 4Cook the pasta following pack instructions. Drain then toss with the cauli sauce. Serve sprinkled with the cauli leaves and pine nuts.
