Cauliflower, Bacon and Sage Pasta

Name: Cauliflower, Bacon and Sage Pasta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/2 baguette; 3 tbsp olive oil; 1 pkg (450 g pkg) Italpasta Artisan Spaghetti; 1/2 pkg bacon, diced; 1 head cauliflower (cored and sliced into 1/2-inch pieces); 2 shallots (thinly sliced); 1/2 bunch fresh sage (thinly sliced); 3 cloves garlic (thinly sliced); 1/2 tsp chili pepper flakes; 1 cup heavy cream; 1 cup grated Parmesan cheese (plus more for serving); 2 tbsp lemon juice

Ingredients

1/2 baguette
3 tbsp olive oil
1 pkg (450 g pkg) Italpasta Artisan Spaghetti
1/2 pkg bacon, diced
1 head cauliflower, cored and sliced into 1/2-inch pieces
2 shallots, thinly sliced
1/2 bunch fresh sage, thinly sliced
3 cloves garlic, thinly sliced
1/2 tsp chili pepper flakes
1 cup heavy cream
1 cup grated Parmesan cheese, plus more for serving
2 tbsp lemon juice

Instructions

Cut baguette into cubes; pulse in food processor until coarsely ground. Heat oil in large skillet set over medium heat; cook bread crumbs, stirring often, for 3 to 5 minutes or until golden brown all over. Set aside.
Cook pasta according to package directions. Drain, reserving 1/2 cup (125 mL) cooking liquid.
Meanwhile, in large skillet set over medium-low heat, cook bacon for 5 to 8 minutes or until golden brown and crispy. Drain on paper towel; reserve skillet and bacon fat.
Add cauliflower and shallots to same skillet. Increase heat to medium; cook for 5 to 7 minutes or until slightly softened. Stir in sage, garlic and chili pepper flakes; cook for 3 to 5 minutes or until cauliflower is golden and caramelized. Add heavy cream; simmer for 2 to 5 minutes or until slightly thickened.
Toss cauliflower mixture with pasta and reserved cooking liquid. Stir in Parmesan, reserved bacon and lemon juice; toss until pasta is well coated. Divide among 6 plates. Top with toasted bread crumbs.

Tips

Use broccoli or Brussels sprouts instead of cauliflower.

Tips for Zero Food Waste

Cauliflower core and leaves: Freeze and save for soups or broth,or pulse in food processor to make cauliflower rice.

Parmesan: Add rind to flavour soups or sauces. Make Parmesan crackers:Grate Parmesan and mound tablespoonfuls onto parchment paper-lined baking sheet. Bake in 400°F (200°C) oven for about 5 minutes or until golden and crisp. Let cool completely.

Sage stems: Add to soup and tomato sauces, or to water when boiling veggies like potatoes.

Bacon fat: Strain through cheesecloth and use as cooking fat foreggs, veggies and pasta sauces.

Nutritional Analysis

Calories: 790kcalCarbohydrates: 81gProtein: 30gFat: 40gCholesterol: 90mgSodium: 860mgFiber: 7gSugar: 6g