serves 4-5
linguine
250 grams bacon, cut into small pieces
500 grams mushrooms, sliced
1 head cauliflower, coarsely chopped
500ml stock (low sodium)
2 tablespoons creme fraiche
1 cup mature cheddar, grated
1 cup walnuts, toasted and coarsely chopped
Place bacon in a heated pan and fry until browned and crispy. Remove half of the bacon. This will be sprinkled on the pasta before serving. Add in mushrooms and leave to cook until mushrooms are softened. In another pan, heat up a bit of olive oil and butter. Toss in cauliflower, stir fry for about 10 minutes. Pour in stock and bring to boil. Lower heat to simmer until cauliflower softened. Puree in a blender. Transfer to a pan, stir in creme fraiche. Slowly mix in cheese. Stir in mushrooms and bacon. In another pot, cook linguine as instructed on the package. Drain. Pour cauliflower sauce in and mix. Toss in walnuts. Top with some crispy bacon and serve!
bacon recipe courtesy of: Pig Pig's Corner | Food and Travel Blog, January 24, 2009
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