Creamy Cauliflower Chick'n Carbonara

Recipe:

Creamy Cauliflower Chick'n Carbonara

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Serves: 3
Prep Time: 10 minutes
Cooking: 30 minutes
Recipe By: Elizabeth Varga

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Ingredients

For the cauliflower sauce

2 cups cauliflower florets

1 ½ cups vegetable stock

¼ cup nutritional yeast

½ teaspoon salt

1/8 teaspoon black pepper

1/4 cup olive oil

For the carbonara

2 tablespoons extra virgin olive oil, divided

8 ounces gluten-free rigatoni

1 package Abbot’s Chopped Chick’n

1 cup sliced green onions (3 bunches)

4 cloves garlic, roughly chopped

1 recipe cauliflower sauce (above)

2/3 cup frozen green peas

Smoked flaky sea salt, for garnish

Roughly chopped parsley, for garnish

Description

Light yet satisfying, this gourmet pasta dish is equally energizing and nourishing. It’s loaded with fiber, protein, and essential vitamins like B12 and iron. It’s sure to make it on your weekly meal rotation.

Method

1. Add the cauliflower and vegetable stock to a medium sauce pan. Cover and simmer until very tender, about 20 minutes.

2. Place the cauliflower and stock mixture, along with the nutritional yeast, salt, and pepper, in a blender or food processor. Blend and pour the oil in while the blender is running to emulsify.

3. Meanwhile, cook the pasta according to the package instructions.

4. Using 1 tablespoon of the olive oil, cook the Chick’n according to the package instructions.

5. Heat the remaining tablespoon of olive oil in a large sauté pan over medium heat. Add the spring onions and cook, stirring occasionally, until softened, about 2 minutes.

6. Add the garlic and cook for 1 minute more.

7. Add the cauliflower sauce, cooked pasta, and peas and heat until the peas are warmed through, about 5 minutes.

8. Serve the pasta topped with Chick’n. Garnish with parsley and a sprinkle of smoky sea salt.