I didn’t actually expect anything to come up when I googled “Cauliflower Pasta”. I’ve never had cauliflower in pasta before nor have I ever even seen cauliflower pasta, but I was grasping for straws trying to come up with something to eat based on the ingredients we had on hand. Real Simple magazine came to the rescue with this pasta recipe that came together in a flash. With only a handful of ingredients, I managed to have them all in my rather empty refrigerator and pantry. I was a little concerned it would be too boring of a dish, but Ryan and I both liked it. The best part was definitely the cheese, and I’m pretty sure I added more than the 3/4 cup it called for…I recommend you don’t skimp either! (Note–I also added some yellow squash I had on hand, which you might see in the picture. I just sauteed it before adding the cauliflower)
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Pasta with Bacon and Cauliflower
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A quick and flavorful pasta dish combining crispy bacon, tender cauliflower, and savory parmesan cheese, perfect for a satisfying meal.
Ingredients
- 12 oz. (340 g) spaghetti (I used whole wheat)
- 6 slices bacon
- 1/3 cup (80 ml) fresh sage leaves
- 1 small head cauliflower (1 1/2 lbs / 680 g), cut into small florets
- Kosher salt and black pepper, to taste
- 3/4 cup (170 g) grated parmesan cheese
- Optional: 1 yellow squash, sliced
Instructions
- Cook the spaghetti according to package directions. Reserve 3/4 cup of the cooking water, then drain the pasta and return it to the pot.
- Meanwhile, in a large skillet over medium-high heat, cook the bacon until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate to drain.
- Add the sage leaves to the bacon fat in the skillet and cook until crisp, about 1 minute. Transfer to the plate with the bacon.
- If using, sauté the yellow squash in the skillet until tender, about 3-4 minutes. Remove from the skillet and set aside.
- Add the cauliflower to the skillet and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Season with salt and pepper.
- Add the cooked spaghetti, reserved cooking water, bacon, sage, and parmesan cheese to the skillet with the cauliflower. Toss to combine and heat through, about 2 minutes.
- Serve immediately, garnished with additional parmesan cheese if desired.
Notes
- Feel free to add extra cheese for more flavor.
- You can also include other vegetables like yellow squash for added texture and color.
- This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 grams
- Sodium: 750 mg
- Fat: 15 grams
- Carbohydrates: 60 grams
- Fiber: 5 grams
- Protein: 20 grams
- Cholesterol: 40 mg
If You Liked This Recipe, You’ll Love These
- Capri Summer Pasta Salad
- Warm Asparagus Salad with Bacon, Egg, and Hazelnuts
- General Tso’s Cauliflower
- Eggplant and Cauliflower Curry with Tofu
Frequently Asked Questions
Why are the sage leaves cooked in the bacon fat?
After removing the cooked bacon, the 1/3 cup fresh sage leaves are added to the remaining bacon fat in the skillet and cooked until crisp (about 1 minute). Frying them in the bacon drippings infuses the oil with sage flavor and crisps the leaves so they add texture to the finished dish.
Why does the recipe tell me to reserve pasta cooking water?
Reserve 3/4 cup of the pasta cooking water before draining — the starchy water is added back to the skillet with the spaghetti, cauliflower, bacon, sage, and Parmesan and helps the sauce coat the pasta rather than clumping. The author also recommends not skimping on the 3/4 cup Parmesan. 
Can I store and reheat leftovers?
Yes — leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The notes advise reheating gently before serving, as the pasta can dry out if reheated over high heat.
