Lentil pasta with creamy cauliflower sauce
Print recipeIf there is one thing that gets everyone to the table at home, it is a bowl of pasta! I have given this fast-food classic a healthy makeover. I use lentil pasta and make a lovely creamy sauce with crispy bacon bits. In the cream sauce I hide (read: blitz) cauliflower. So no fuss or picking bits out of the sauce — my children get their vegetables without even noticing!
Ingredients
- 1 medium cauliflower
- 400 g lentil pasta
- 200 g bacon bits
- butter for frying
- 2 onions
- 2 cloves of garlic
- 1 teaspoon salt
- Pinch of pepper
- 150 ml double cream
- Handful of fresh parsley
Kitchen tools: hand blender
Method
- Cut the cauliflower into small florets and boil in a pan of water for 10 minutes until tender. Meanwhile, cook the pasta according to the packet instructions and fry the bacon bits in a frying pan for 5–8 minutes until golden and crispy.
- Drain the cauliflower florets (reserve 100 ml of the cooking water) and set aside. Finely chop the onions and crush the garlic, add butter to a pan and sauté the chopped onions and garlic.
- Add the salt, pepper, double cream and 100 ml cooking water to the cauliflower florets and blitz with a hand blender until you have a thick cream sauce. Add a little water if you want to thin the sauce.
- Finely chop the parsley and stir through the sauce together with the bacon bits. Spoon the sauce over the pasta and serve.