Andy bennett's creamy cauliflower pasta carbonara

Pasta and macaroni Italian cuisine

Though this is a pasta hugged by cream sauce—with all the warm, fuzzy feelings such a thing has to offer—it’s made mostly of vegetables, with no cream or egg. You’d counterintuitively call this cream-saucy pasta light—fresh, even. The secret is that cauliflower’s cell walls are naturally abundant in pectin, which helps the cooked vegetable thicken voluptuously when blended. It’s frankly a wonder we hadn’t been pouring it over our pastas (and everything else) before. Adapted from chef Andy Bennett and <a href="http://www.rougetomatechelsea.com/"><strong>Rouge Tomate Chelsea</strong></a>.