Ingredients

The following ingredients have 4 Servings
  • 8 ounces chickpea pasta ((or any form of pasta, traditional would be longer pasta like spaghetti but we like short))
  • 2 cups frozen vegetable medley ((I used TJ's Foursome carrots, green beans, peas, and corn))
  • 6 pieces center cut bacon or turkey bacon (chopped)
  • 1 medium head of cauliflower ((or 1.5lbs florets))
  • 1 tbsp butter ((organic, grassfed if possible))
  • 4 cloves garlic (minced)
  • 1/2 cup grated parmesan cheese
  • 1/2-1 cup reserved pasta water
  • 1/8 tsp black pepper
  • 1/8 tsp salt

Instruction

  • Steam cauliflower florets for 10-12 minutes or until fork-tender. Remove from heat and let cool while pasta cooks.
  • Add pasta to the water you used to steam the cauliflower and cook 7-10 minutes until al dente (or according to package directions). Stir constantly to prevent sticking together.
  • While pasta cooks sauté minced garlic on low in butter until tender, fragrant, and slightly caramelized about 5-8 minutes.
  • Add frozen vegetables to the microwave-safe dish, cover, and microwave for 7-9 minutes until cooked through (stir halfway in between).
  • Drain pasta but save 1 cup of pasta water to use for the sauce (it will help thicken it). Add butter/garlic mix, Parmesan, salt, pepper, cauliflower, and ½ cup of pasta water to high powered blender or food processor (I used a Vitamix). Blend/process till smooth. (Use more pasta liquid if too thick).
  • Combine frozen vegetables, chopped bacon, pasta, and 1/2 of sauce (can use more if desired). *Store leftover sauce in an airtight container for up to 3 days or freeze for future use.