Spaghetti with White Vegetables and Pine Nuts
|First snow in New Mexico.|
In celebration of the first snow- here is a delectable recipe from my vegetarian cookbook, adapted to be gluten-free. Snowy cauliflower and sweet cabbage are accented with the crunch of pine nuts on creamy white rice pasta. Wonderfully delicious.
White on white makes an elegant and romantic pasta. The hint of lemon is lovely.
1 pound Tinkyada White Rice Spaghetti
3 tablespoons light olive oil
1 medium sweet onion, peeled, diced
2 cups cauliflower, chopped into small pieces
1/2 head white cabbage, cored, cut and thinly shredded
5 garlic cloves, minced
1/2 cup pine nuts
Sea salt and freshly ground pepper, to taste
1/4 teaspoon fennel seed
Juice of half a lemon
3-4 tablespoons cream or non-dairy cream
Crumbled fresh goat cheese for garnish
Bring a large pot of fresh salted water to a rolling boil and cook the spaghetti till al dente. Warm up a large pasta serving bowl.
Meanwhile, heat the olive oil in a large skillet over low-medium heat and gently sauté the onion for 5 minutes until soft- don't let them brown too much. Add in the cauliflower, cabbage, garlic, pine nuts, sea salt, ground pepper, and fennel. Squeeze on the lemon juice. Sauté until the vegetables are tender-crisp and the nuts are toasted. Stir in the cream.
When the pasta is al dente, drain and pour the spaghetti into the warmed pasta bowl, and drizzle a little olive oil on the pasta to moisten it. Toss lightly to coat. Add your white vegetables/nuts mixture and stir to combine.
Serve at the table with a small bowl of fresh crumbled goat cheese, for garnish. A crisp green salad of baby greens is the perfect accent.
If you don't have pine nuts on hand try slivered almonds or chopped hazelnuts.