Vegan carbonara
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 1 small cauliflowerleaves trimmed off and reserved
- 3 tbsp olive oil
- 750ml vegetable stock
- 2 cloves garlicpeeled
- white pepper
- 450g spaghetti
- 4 tbsp pine nutstoasted
Nutrition: per serving
- kcal440
- fat14.1g
- saturates1.5g
- carbs61.6g
- sugars5.8g
- fibre5.9g
- protein13.6g
- salt0.3g
Method
step 1
Heat 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 2
Break 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 3
Scoop 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 4
Cook the pasta following pack instructions. Drain then toss with the cauli sauce. Serve sprinkled with the cauli leaves and pine nuts.
