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Linguini with roasted cauliflower and bacon
Sweet, roasted cauliflower with smoky bacon makes the perfect sauce for al dente linguini.
Course
Dinner
Cuisine
American, Italian
Keyword
linguine pasta, linguine recipe, Linguini
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
0
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
507
kcal
Author
Alida Ryder
Ingredients
for the cauliflower and bacon sauce
1
head of cauliflower cut into florets
2
tablespoons
olive oil
salt & pepper
to taste
250
g
streaky bacon
chopped
1
garlic clove
thinly sliced
50-100
ml
cream
to your own preference
squeeze of fresh lemon juice
salt & pepper to taste
to serve
500
g
linguini
cooked (reserve 1 cup of the cooking water)
Parmesan
grated
Instructions
Pre-heat the oven to 180°c.
Place the cauliflower on a roasting tray and drizzle with the olive oil. Season to taste with the salt and pepper then place in the oven.
Allow to roast for 20-25 minutes until golden brown and cooked through. Remove from the oven and set aside.
Fry the bacon in a hot frying pan until crisp and golden then pour off the bacon fat (reserve for the best ever roast potatoes).
Add the garlic and fry for 30 seconds then pour in the cream and lemon juice.
Add the cauliflower then season to taste.
Toss the sauce with the cooked pasta and if necessary, add a bit of the pasta's cooking water to loosen everything a bit.
Serve with freshly grated Parmesan.
Nutrition
Calories:
507
kcal
|
Carbohydrates:
99
g
|
Protein:
19
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
45
mg
|
Potassium:
598
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
45
IU
|
Vitamin C:
49
mg
|
Calcium:
63
mg
|
Iron:
2
mg