Creamy, veggie goodness. Our Cauliflower Carbonara is sure to be a fan favourite in your home too. Need a new dinner idea, why not try this one?
- 1 bunch of thyme
- 4 zucchinis, grated
- 1 bag of frozen cauliflower
- 1 can of coconut cream
- 1 tablespoon of chicken stock powder
- 500 ml water
- 1 box of frozen spinach
- 500g of pasta shells
In one pot boil cauliflower for 20 minutes or until very soft. Drain and set aside.
In another pot, place pasta onto boil for 10 minutes. Set aside once the pasta is cooked, do not drain.
On medium heat in a pan, add olive oil and thyme stirring until fragrant.
Next, add zucchini and spinach and cook until soft.
In a jug, mix together water and chicken stock powder before adding it to the zucchini mixture. Then cook until the mixture resembles a paste.
Add cauliflower and mix together, mashing up the cauliflower as much as possible.
Add coconut cream and simmer for 5 minutes.
Drain the pasta.
Once it looks nice and “saucy” and add pasta to the mixture.
Stir through and season with salt and pepper as needed.