Photo of Fettuccine with creamy cauliflower, peas and bacon crumble by WW

Fettuccine with creamy cauliflower, peas and bacon crumble

12
11
11
SmartPoints® value per serving
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Pasta, fettuccine, fresh

500 g

frozen green peas

1 cup(s), (120g)

shortcut bacon

112 g, (Buy 125g) fat trimmed, chopped

Breadcrumbs, multigrain

25 g, (⅓ cup)

grated parmesan cheese

cup(s), (25g)

cauliflower

500 g, frozen florets

chicken stock

1 cup(s), (250ml)

garlic

½ clove(s), (1 tsp) crushed

lemon juice

1 tbs

fresh flat-leaf parsley

cup(s), coarsely chopped

fresh lemon rind

2 tsp, finely grated

Instructions

  1. Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Add pasta and a pinch of salt and cook, following packet instructions, until just tender. Add peas for last 1 minute of cooking. Drain and return pasta and peas to pan.
  2. Meanwhile, line a large baking tray with foil and place under grill. Preheat grill on high. Process bacon in a food processor until finely chopped. Stir in breadcrumbs and half the parmesan. Spread bacon mixture over hot baking tray. Grill for 6–8 minutes, stirring every 2 minutes, or until mixture is golden and crisp.
  3. Meanwhile, place cauliflower, ¼ cup (60ml) stock and garlic in a large microwave-safe bowl. Microwave, covered, on High (100%), stirring halfway through cooking, for 5–6 minutes or until tender and heated through. Using a stick blender, blend cauliflower mixture, juice and remaining stock and parmesan until smooth. Season with salt and pepper.
  4. Add cauliflower mixture to pasta mixture with half the parsley and toss to combine. Serve pasta topped with remaining parsley, bacon mixture and zest.

Notes

SERVING SUGESTION: Baby spinach leaves and cherry tomatoes. TIPS: To save time we used crushed garlic from a jar or tube but you can use fresh garlic if you prefer. Suitable for leftovers. Store in an airtight container in the fridge for up to 3 days. Add it: ⅓ cup (80ml) light cooking cream when blending cauliflower sauce in Step 3. Swap it: Chicken stock for vegetable stock and omit bacon for a vegetarian meal.

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