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🍝 Vegetarian Spaghetti Carbonara with Roasted Cauliflower and Mozzarella

546 kcal · 30 min · 4 servings

Vegetarian Spaghetti Carbonara with Roasted Cauliflower and Mozzarella Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the cauliflower under running water.
  2. 2. Break the cauliflower into small florets.
  3. 3. Remove the hard core at the bottom of the cauliflower.
  4. 4. Dice the removed core into small cubes.
  5. 5. Halve the shallot and remove the outer skin.
  6. 6. Finely dice the shallot.
  7. 7. Rinse the thyme under cold water.
  8. 8. Dry the thyme sprigs with a kitchen towel.
  9. 9. Pluck the small thyme leaves from the stems.
  10. 10. Chop the thyme leaves finely.
  11. 11. Break the mozzarella into coarse pieces.
  12. 12. Heat 1 tablespoon of oil in a pan over medium heat.
  13. 13. Add the diced cauliflower cores to the hot pan.
  14. 14. Add the diced shallots to the pan.
  15. 15. Add about half of the chopped thyme leaves to the pan.
  16. 16. Sauté the vegetables for about 3 minutes until translucent.
  17. 17. Season the mixture with salt and pepper.
  18. 18. Remove the pan from the heat and transfer the mixture to a bowl.
  19. 19. Fold the mozzarella pieces into the warm vegetable mixture.
  20. 20. Heat 2 tablespoons of oil in the same pan over medium heat.
  21. 21. Add the cauliflower florets to the hot pan.
  22. 22. Roast the florets for about 12 minutes until golden brown.
  23. 23. After 10 minutes, add the butter to the pan.
  24. 24. Add the remaining thyme to the pan.
  25. 25. Stir occasionally to prevent the butter from burning.
  26. 26. Season the roasted florets with salt and pepper.
  27. 27. Bring about 5 liters of salted water to a boil in a large pot.
  28. 28. Add the spaghetti to the boiling water.
  29. 29. Cook the spaghetti for approximately 9 minutes until al dente.
  30. 30. Reserve about 1 cup of the cooking water in a container.
  31. 31. Drain the spaghetti.
  32. 32. Return the dripping wet spaghetti directly to the pot.
  33. 33. Whisk the eggs in a bowl with the sour cream.
  34. 34. Season the egg-cream mixture with salt and pepper.
  35. 35. Add about 50 ml of the reserved cooking water to the spaghetti.
  36. 36. Warm the spaghetti over low heat for approx. 3 minutes while stirring.
  37. 37. Continue stirring until the sauce is creamy and thickens slightly.
  38. 38. Fold the cauliflower-mozzarella mixture into the spaghetti.
  39. 39. Finally, season the dish to taste with salt and pepper.
  40. 40. Portion the spaghetti onto deep plates.
  41. 41. Distribute the roasted cauliflower florets on top of the dish.
  42. 42. Serve the dish immediately and enjoy your meal.

Nutrition per serving