A plate of spaghetti in white sauce, a staple of the Mediterranean diet, in the vegetarian version with a handful of walnuts is a complete dish. The recipe for spaghetti in white sauce was created recently because I need to improve my diet during pregnancy, but it is suitable for everyone, especially as a valid alternative for vegetarians. To maintain a varied diet and a good nutritional regimen, the little one needs plenty of carbohydrates and to taste different dishes. I devised this very quick cauliflower white sauce with the addition of a handful of walnuts to absorb all the right nutrients. For those who do not like walnuts, they can be replaced with anchovies or crispy guanciale added at the end or good stracchino cheese.
Wash the cauliflower and clean it only from the leaves as the whole vegetable including the stem can be used, clean the garlic and for those intolerant remove the core.
In a pot pour the oil and the two cloves of garlic, sauté for a few minutes and add the cauliflower, also sauté it for a few minutes, salt to taste.
Add 1 glass of water, cover the pot with a lid and cook for 30 minutes, making sure it does not dry out too much. Meanwhile, during the last cooking phase of the cauliflower, cook the spaghetti in plenty of salted water.
Chop the walnut kernels with a knife. In a pan pour the cauliflower sauce, some of the walnut kernels, the spaghetti, the grated cheese with two tablespoons of pasta cooking water, sauté for a few minutes.
Once the cauliflower is cooked, use a fork to mash the cauliflower and then use an immersion blender to complete the sauce until smooth.
Eat immediately!
Served with a side of vegetables.
Italy
