A plate of spaghetti in white sauce based on the Mediterranean diet, in the vegetarian version with a handful of walnuts it is a complete meal. The recipe for spaghetti in white sauce was created these days because I need to improve my diet during pregnancy, but it is suitable for everyone, especially a valid alternative for vegetarians. To maintain a varied diet and a good eating routine, the little one needs many carbohydrates and to taste different dishes. I created this very quick cauliflower white sauce with the addition of a handful of walnuts in order 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 some good stracchino cheese.
Wash the cauliflower and remove only the leaves, as the whole thing can be used, including the stem; clean the garlic, removing the germ for those who are intolerant.
In a pot pour in the oil and the two cloves of garlic, brown for a few minutes and add the cauliflower, browning it for a few minutes as well, then salt as needed.
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 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, part of the walnuts, the spaghetti, the grated cheese with two tablespoons of pasta cooking water, and toss for a few minutes.
Once the cauliflower is fully cooked, use a fork to break it up and then finish completely blending it into a sauce with an immersion blender.
White wine
Eat immediately!
Served with a side of vegetables.
Italia
