Recipe Details
Roasted cauliflower and mushrooms with pancetta and parmesan in a creamy pasta sauce. A vegetarian main dish perfect for dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rickscookingschool.com.
Cooking tools:
- Pepper mill
- Grater
- Baking sheet
- Oven
- Stove
- Pot
- Pan
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Wooden spoon
Ingredients
- 1 small head cauliflower, cut into florets
- 8 ounces mushrooms, quartered
- 1 tablespoon olive oil
- salt
- pepper
- 8 ounces fettuccine (or pasta of choice) (gluten free for gluten free)
- 4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces
- 1 clove garlic, chopped
- 2 eggs
- 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
- plenty of fresh cracked black pepper
- salt to taste
- 1 tablespoon parsley, chopped
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