Cauliflower & Broccoli Pasta in a Beurre Blanc (of sorts)

Mmm...broccoli. Cauliflower. Butter. Cream. Some of the best and worst ingredients, nonetheless, some of my favorite. I got my second and last installment of my food club's monthly co-op - last because, well, we doubt the existence of an actual farm from these people. More on that later.

In my basket was a head of broccoli, a head of cauliflower and a shallot. We had some whole wheat pasta, some butter, some cream, some cream cheese - so I got to work.

Cauliflower & Broccoli in White Sauce

Shallot - chop finely
Broccoli - chop into larger bite-sized pieces (I like to use the stem)
Cauliflower - also chop into larger bite-sized pieces (I do not use the stem..stalk..whatever you call it)

In butter, saute the shallot, broccoli and cauliflower, adding some salt and pepper (and I like to add red pepper flakes). With slotted spoon, transfer saute to a mixing bowl and set aside. Meanwhile, cook whole wheat pasta (I used angel hair. Linguine would have been better. Penne would have been acceptable).

In the same pan, melt a stick of butter, adding white wine, some salt and lots of pepper, heat thoroughly. Stir in a cup or two of whipping cream, let simmer for just 1 or 2 minutes, stirring occasionally. I know getting crispy edges is not restaurant-quality but when I am making a sauce with things to add to it, I like to let the sauce brown around the edges just a tad. I think it gives a certain strength which white sauce can often lack. The French would probably be ashamed.

At the end, stir in a generous spoonful or two of cream cheese. Taste and see what needs to be added - I like fresh ground pepper, lots.

Once sauce is thick, add back in vegetable saute - coating well. Serve pasta into bowls and ladle a generous portion of fresh cooked veggies and white sauce onto pasta.

Bon appetit