Noodles with cauliflower and parsley sauce.

INGREDIENTS

For the sauce

• 1/2 medium cauliflower, cut into florets
• 1 shallot, halved
• 3 garlic cloves
• 2 tablespoons of canola oil
• A pinch of salt and black pepper
• 1 cup of skim milk
• 1 teaspoon of Dijon mustard

For the pasta

• 1 tablespoon of canola oil
• 200g of Integral La Moderna® Fideo 0 pasta
• 3 cups of water
• 1/2 cup of parsley leaves, washed, disinfected and lightly chopped

INSTRUCTIONS

For the sauce

1. Preheat the oven to 180°C.
2. Place the cauliflower, shallots, and garlic in a bowl. Add the canola oil, salt, and pepper, and mix well to combine all the flavors.
3. Transfer the vegetables to a baking sheet, leaving them in a single, uniform layer, and bake for 30 to 40 minutes or until the cauliflower softens.
4. Mix occasionally to achieve even cooking.
5. Carefully remove the garlic cloves and peel.
6. Put all the roasted ingredients, along with the milk and mustard, into a food processor or blender, and process for 2 to 3 minutes until you obtain a smooth, slightly heavy, and well-incorporated texture.
7. Transfer the sauce to a pan and cook for two more minutes.
8. Adjust the seasoning with salt and pepper.

For the pasta

1. Heat the oil in a pot over medium heat, add the Integral La Moderna® Fideo 0 pasta and cook, stirring occasionally, without allowing it to change color.
2. Add the water and simmer over low heat for 10 to 12 minutes or until the water is almost completely reduced, and the pasta is softened.
3. Add the cauliflower sauce once the time has elapsed and continue cooking until the pasta absorbs the sauce and has a heavy consistency.
4. Remove from heat, add the parsley, and stir lightly.
5. Cover the baking dish with aluminum foil and bake for 15 minutes.
6. Serve immediately and enjoy.