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

Steps

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
2. 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.
3. 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.