A wonderfully fast dinner with a serving of vegetables that pleases little eaters. Cauliflower can be boiled in advance, or cooked quickly in the pasta water.
Course Main Dishes
Cuisine Vegetarian
Keyword Vegetarian
Essential Ingredient Pasta
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 4people
Calories 292kcal
Author Aimee
Ingredients
2/3cuplight cream
2cupscooked cauliflower florettes
1/3cupricotta
1/4teaspoonsea salt
1/4teaspoonfreshly ground white pepper
1pinchfresh nutmeg
200gcapellini pasta(half a standard package)
Instructions
Bring a large pot of salted water to a boil.
Heat the cream in a medium saucepan and add the cooked cauliflower. Simmer the cream for a minute or two until the cauliflower is heated.
Add cream and cauliflower to a blender and puree until smooth. Add the ricotta and blend again. Return the puree to the pan. Whisk in the salt, pepper, and nutmeg. Keep sauce hot while you cook the pasta.
Boil the capellini for 3 minutes or according to package directions. Set aside 1/4 cup of the hot pasta water.
Drain pasta, then toss with the creamy cauliflower sauce and the hot pasta water. Serve immediately.