Vegan Spaghetti Carbonara with Cauliflower

Cauliflower carbonara with roasted leaves and pine nuts

  • serves 6
  • Easy

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

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ROOT-TO-LEAF TREND

Also known as root-to-fruit, this trend has seen chefs such as Tom Hunt of Bristol’s Poco and Douglas McMaster of Brighton’s Silo adopt a zero-waste policy. One way to easily achieve this is using the whole vegetable in the creation of a dish, so nothing is destined for the bin. Cauliflower lends itself to this treatment really well as the leaves crisp up beautifully once roasted.

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 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.

Try more of our cauliflower recipes here...

Cauliflower steak Recipe with Capers

Nutritional Information

  • Kcals 440
  • Fat 14.1g
  • Saturates 1.5g
  • Carbs 61.6g
  • Sugars 5.8g
  • Fibre 5.9g
  • Protein 13.6g
  • Salt 0.3g
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