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🍝 Roasted Cauliflower Pasta with Creamy Carbonara Sauce and Burrata

751 kcal · 30 min · 4 servings

Ingredients

• 500 g cauliflower (1/2 cauliflower)
• 1 zucchini
• 100 g smoked tofu
• salt
• pepper
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 400 g whole wheat ribbon pasta (linguine)
• 80 g Montello or other vegetarian hard cheese (block; 30% fat in dry matter)
• 4 egg yolks
• 250 g burrata (Italian fresh cheese)

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Divide the cauliflower into small florets.
3. 3. Wash the zucchini.
4. 4. Slice the zucchini into thin rounds.
5. 5. Cut the smoked tofu into small cubes.
6. 6. Line a baking sheet with baking paper.
7. 7. Arrange the cauliflower, zucchini, and tofu on the baking sheet.
8. 8. Season the vegetables and tofu with salt and pepper.
9. 9. Drizzle everything with oil and lemon juice.
10. 10. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
11. 11. Roast the vegetables for 20 minutes until golden brown.
12. 12. Cook the pasta in plenty of salted water until al dente.
13. 13. Grate the cheese finely.
14. 14. Place the egg yolks in a bowl.
15. 15. Whisk the egg yolks with the grated cheese until well combined.
16. 16. Drain the pasta.
17. 17. Reserve some of the pasta cooking water.
18. 18. Return the pasta to the pot.
19. 19. Toss the pasta with the egg yolk and cheese mixture.
20. 20. Add the reserved cooking water gradually until the sauce is creamy.
21. 21. Fold in the roasted vegetables.
22. 22. Season the pasta with salt and pepper to taste.
23. 23. Divide the pasta onto plates.
24. 24. Tear the burrata into small pieces.
25. 25. Place the burrata pieces on top of the pasta.

Nutrition per serving

• kcal: 751
• Protein: 43 g · Fett/Fat: 34 g · Carbs: 67 g