Gluten Free Cauliflower Alfredo Baked Penne Carbonara

Name: Gluten Free Cauliflower Alfredo Baked Penne Carbonara
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 serving
Ingredients: 8 ounces Gluten Free Penne; 2 cups water; 2 cups reduced sodium chicken broth; 5 cups cauliflower; 3 slices thick sliced bacon; 1 cup onion; 2 tablespoons minced fresh garlic; 3/4 teaspoon salt; cracked black pepper; 1/2 cup peas; 2 egg yolks; fresh parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings
6
Calories
292 kcal
Cuisine
gluten-free

Gluten Free Cauliflower Alfredo Baked Penne Carbonara

Xochitl Lang

Report

Gluten Free Cauliflower Alfredo Penne you can bake up for a delicious dinner. It's a casserole, sure, but it's good for ya!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

8 ounces Gluten Free Penne
2 cups water
2 cups reduced sodium chicken broth
5 cups cauliflower cut into florets (just over one pound once cut)
3 slices thick sliced bacon (hickory smoked preferred)
1 cup onion cut into 1/2" pieces
2 tablespoons minced fresh garlic
3/4 teaspoon salt
cracked black pepper
1/2 cup peas (thaw if using frozen)
2 egg yolks
fresh parsley for garnish

Add to Shopping List

Instructions

Preheat your oven to 350°F.
Cook the penne to al dente, according to package directions. Once cooked, drain, place back into the pot and cover until ready to use.
While the pasta cooks, combine the water and chicken broth in a very large pot and bring to a boil. Once boiling, add in the cauliflower, cover and cook until fork tender, about 7-8 minutes.
Heat a large frying pan over medium/high heat and cook the bacon until golden brown and crispy, flipping once. Once cooked, transfer to a paper-towel lined plate and press out the excess fat.
Keep the bacon fat in the pan and turn the heat down to medium. Cook the garlic and onion until soft and golden brown, stirring frequently.
Transfer the cooked onion/garlic mixture into a blender, making sure to scrape out all the bacon fat with it. Add in the salt and a few good twists of pepper.
Using a slotted spoon, transfer the cooked cauliflower into the blender. Pour in 3 Tbsp of the cooking liquid and blend until smooth and creamy.
Pour the cauliflower sauce, along with the peas into the pot with the noodles. Crumble the cooked bacon and stir it in as well. Finally, add in the egg yolks and stir until well mixed.
Transfer the pasta to a baking dish, or oven-safe skillet and bake JUST until the top is set, only about 10 minutes. Don’t over-bake or the cauliflower loses its creaminess.
Garnish with parsley and DEVOUR.

Nutrition Information

Show Details

Calories 292kcal (15%) Carbohydrates 39g (13%) Protein 12g (24%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 77mg (26%) Sodium 470mg (20%) Potassium 522mg (15%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 186IU (4%) Vitamin C 48mg (53%) Calcium 55mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 292 kcal

% Daily Value*

Calories	292kcal	15%
Carbohydrates	39g	13%
Protein	12g	24%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.02g	1%
Cholesterol	77mg	26%
Sodium	470mg	20%
Potassium	522mg	11%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	186IU	4%
Vitamin C	48mg	53%
Calcium	55mg	6%
Iron	2mg	11%