Sweet Potato Cauliflower Carbonara with Crispy Chickpeas

This is a big bowl of comfort. There is no other way to it, that is just what it feels like – one tasty, creamy hug.

Call me crazy, but I’d never been big on pasta before. My mother loves the stuff, and I do see the appeal of an easy dish, but it’s only now that I’m starting to appreciate the endless possibilities that it brings. On a day where you just want to curl up to something simple, quick, but that still packs good flavour, pasta is a saving grace.

This is a sweet potato cauliflower carbonara, which means the pasta itself is made from spiralized sweet potatoes. Mine were japanese sweet potatoes, which is why they’re lighter in colour and resemble actual pasta but the orange variety will do just fine.

Also, carbonara made from cauliflower? Yes, we’re doing this. We also have smoky & crispy chickpeas instead of bacon pieces, and not an ounce of cream or cheese in sight. Different? Yes. Worth it? Most definitely.

This dish is surprisingly filling. Not in the food-coma-after-eating-all-the-pasta-way, just in a way that keeps you satisfied for ages without ever actually weighing you down.

I’ve called this carbonara, but for the purists out there please keep an open mind. There is no bacon, cheese, or eggs, though we do have the black pepper and a decadent sauce. This is a delicious, creamy version that tastes delicious in its own right.