Bacon & Cauliflower Pasta

This recipe involves a few more steps and washing up than my usual recipes, but it is simply yummy and although seems a little more complicated, actually very quick to make. It also has the added benefit of being healthy and delicious, but with a little bit of naughtiness with the addition of bacon. I use back bacon medallions that have been trimmed of all fat but if you really want to treat yourself, smoked bacon is a delicious if slightly more fatty option. I was feeling indulgent so I sprinkled the end result with some grated cheese but this is optional. If you don’t want the chilli kick to it then it still tastes really good without it, so give it a try and feel free to put your own twist on it.

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Bacon & Cauliflower Pasta
Cauliflower and bacon pasta
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Cauliflower and bacon pasta
Instructions
To prepare:
  1. Cut the cauliflower in to small florets and place them in the steamer basket of your multi cooker. If you don’t have one then a sieve over a pan of boiling water is a simple solution. Steam for 5 minutes and set aside.
  2. Thinly slice the onion in to wedges and slice the chilli.
  3. Peel and crush the garlic.
  4. Add the garlic, onion, chilli and olive oil to an ovenproof casserole pan.
  5. Slice the bacon in to thick strips.
To cook:
  1. Preheat the oven to 200 degrees celsius.
  2. Heat the casserole pan over a medium heat on the hob and fry the contents, stirring regularly.
  3. After 3 minutes add in the bacon and chilli powder, continue frying for 2 minutes.
  4. Remove from the heat and add the steamed cauliflower to the pan. Mix well and place in the oven for 15-20 minutes.
  5. Slice the cherry tomatoes in half and weigh out the spinach.
  6. Get the pasta ready to cook by weighing it out in to a large saucepan and boiling the kettle with plenty of water.
  7. With 10 minutes left on the bacon and cauliflower, pour the boiling water over the pasta and leave to cook. You want it slightly under done as it will continue to cook at the end.
  8. With 5 minutes left on the bacon and cauliflower add the cherry tomatoes to the casserole and stir well before returning to the oven to finish cooking.
  9. Grate the cheese and shred the basil leaves.
  10. Once time is up, strain the pasta and return to the pan, add in the spinach and basil and stir to combine, keep warm on a very low heat and add in a splash of water to stop the contents sticking.
  11. Remove the casserole pan from the oven and transfer its contents to the pasta pan.
  12. Give everything a good mix before serving. Divide it between 2 bowls. Finish by sprinkling over the grated cheese and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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