Add bacon to the dinner menu with our Creamy Cauliflower-Bacon Cavatappi. Even the kids will enjoy cauliflower when it's in a bowl of bacon cavatappi!
What You Need
Original recipe yields 4 servings
6 cups small cauliflower florets (about 1 head)
4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
3 cloves garlic, sliced
2 cups cavatappi, uncooked
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh sage, divided
1/2 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Heat oven to 450ºF.
Cover rimmed baking sheet with foil; spray with cooking spray. Combine cauliflower, bacon and garlic; spread onto prepared baking sheet. Bake 18 to 22 min. or until cauliflower is tender and bacon is crisp, stirring after 12 min.
Meanwhile, cook pasta in large saucepan as directed on package, omitting salt.
Drain pasta; cover to keep warm. Cook broth and cream cheese in same saucepan on medium heat 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently. Stir in 2 tsp. sage.
Add pasta to sauce; stir until evenly coated. Add cauliflower mixture and Parmesan; cook 2 to 3 min. or until heated through. Spoon into serving bowl; sprinkle with remaining sage.
Balance out this pasta dish with a crisp, mixed green salad.
Since the pasta pan is already warm from cooking the pasta, it not only heats the sauce more quickly, but it also prevents you from having to use another pan to make the sauce.
For extra heat, use 1/4 tsp. crushed red pepper.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.