1 pack of Goody Pasta Fettuccine
6 cups of Vegetable Stock
3 heads of Cauliflower
1 Tbsp of Butter
3-6 Garlic Cloves, mashed
1 Tsp of Salt
Black Pepper to taste
Dash of Nutmeg
1 Tbsp of Olive Oil
1/4 cup of Cooking Cream
1 cup of boiling water from the pasta boiling water
1 Tsp of Starch
1.Cook the Fettuccine pasta according to the instructions listed on the package; then drain the pasta and wash it with cold water and put it aside. When the boiling is finished, place a cup of the water used in the boiling aside.
2.Boil the cauliflower in the vegetables stock for about 15 minutes until it becomes soft.
3.In a pot over the heat, add the butter and the garlic, and stir for about 4 to 5 minutes.
4.In the mincer or the electric mixer, place the cooked cauliflower with two cups of vegetables stock and mix well. While mixing, add the garlic with the butter, salt, pepper, nutmeg and olive oil until you get a cauliflower purée.
5.Pour the cauliflower purée to the same pot, where you fried the garlic and add the cooking cream. Cook the mixture on low heat.
6.Mix the starch with the boiling water you kept and add it to the mixture while stirring, then add the boiled pasta to the sauce and serve it immediately.