Fettuccine Con Covolfiore Recipe

Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and the fettuccine pasta. Cook according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for 30 seconds until fragrant.

Add the cauliflower florets and cook for 4–5 minutes until slightly tender.

Add the sliced mushrooms and continue cooking for another 4–5 minutes until the mushrooms are browned and the cauliflower is fully cooked. Remove from heat and set aside.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.

Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a gentle simmer and cook until the sauce thickens, about 3–4 minutes.

Stir in the Parmesan cheese, salt, pepper, and optional nutmeg. Continue stirring until the cheese is melted and the sauce is smooth.

Add the cooked pasta and sautéed vegetables to the sauce. Toss until everything is evenly coated. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.

Serve hot, garnished with chopped parsley and extra Parmesan cheese if desired.