Rigatoni with creamy coleslaw
Instructions
Peel and split it with cauliflower florets; lessatelo in salted water, drain and save the cooking water.
Prepare bechamel sauce: melt the butter in a small pan over very sweet and when this is loose setacciatevi the flour, taking care not to form lumps.
Diluted with previously heated milk and bring to the boil.
Let thicken the sauce, add salt, pepatela and add a lot of nutmeg.
Meanwhile, puree the boiled cauliflower and 5 minutes before the end of cooking the bechamel, add it to the sauce.
Taste, add salt.
Cook the rigatoni in cauliflower cooking water, drain them al dente and toss with cabbage cream.
Serve immediately.
Do not add cheese.
Ingredients and dosing for 6 persons
- 500 g of type pasta rigatoni
- 35 g of butter
- 2 tablespoons of flour
- 35 cl of whole milk
- 1 small cauliflower
- Nutmeg
- Salt
- Pepper