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Olivia S
Snow-white pasta
Snow-white creamy tagliatelle with cauliflower and Parmagiano Reggiano flakes
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Ingredients
Directions
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Cook the tagliatelle according to the instructions on the package al dente.
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Cut the cauliflower into florets. Cook the cauliflower in 7-10 min. Soft and done. Keep 125 ml of cauliflower cooking water apart.
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Puree half of the cauliflower with the hand blender or in the food processor and stir in the whipped cream and the cooking liquid with the mashed cauliflower.
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Spoon directly through the warm pasta. Put the cauliflower florets and half of the cheese through.
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Grate the nutmeg. Season with nutmeg, salt and possibly white pepper. Sprinkle the rest of the cheese over it, serve immediately.
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Nutrition
520Calories
Sodium12% DV280mg
Fat32% DV21g
Protein44% DV22g
Carbs20% DV59g
Fiber24% DV6g
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