Roasted Cauliflower and Mushroom Pasta
Description
Although this pasta dish isn't meatless, it only has 4 oz. pancetta or bacon in it. It's special because of the roasted cauliflower and mushrooms that adds amazing flavor. It's easy and quick to make and can be on your table in about 30 minutes.
Ingredients
8 oz. fettuccine (or favorite pasta)
1 head cauliflower, cut into florets
8 oz. cremini or baby bella mushrooms, quartered
1 T. olive oil
salt and pepper, to taste
4 oz. pancetta or bacon, diced
4 cloves garlic, minced
1 medium shallot, minced
2 eggs
1/2 c. Parmesan cheese, grated
salt, black pepper and red pepper flakes, to taste
1 T. fresh parsley, minced
Directions
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Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Bring a pot of well salted water to a boil; cook pasta according to package directions; drain, reserving 1 c. of the pasta cooking water.
Add cauliflower and mushrooms to a mixing bowl; drizzle in oil, salt and pepper; toss to combine. Spread out onto the prepared baking sheet. Bake for 30 minutes, stirring halfway through.
Cook pancetta (or bacon) in a large skillet; transfer to a paper towel lined plate; discard most of the grease.
While pancetta is cooking, make the egg sauce by adding the cheese, eggs, salt, pepper, red pepper flakes and fresh parsley to a mixing bowl; stir to combine; set aside.
Add garlic and shallots; cook for 1 minute; remove from the heat.
Temper the egg sauce by adding a splash of the reserved pasta cooking water and stirring. Add the sauce, roasted cauliflower and mushrooms, pancetta and pasta to the skillet; toss to combine, stirring in a bit of the reserved pasta cooking water as needed, until creamy in texture.
Serve with a salad or crusty bread, if desired.
4 servings.
* This recipe can be easily doubled.