Directions

1. 1

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.

2. 2

   While the water heats, pour the light cream into a medium saucepan and warm over medium heat. Add the cooked cauliflower florets and gently simmer for 1-2 minutes, stirring occasionally, until the cauliflower is heated through.

3. 3

   Carefully transfer the warm cauliflower and cream mixture to a blender and blend until completely smooth and silky.

4. 4

   Add the ricotta cheese to the blender and blend again until fully incorporated and creamy. Pour the sauce back into the saucepan and keep on low heat.

5. 5

   Whisk the sea salt, freshly ground white pepper, and nutmeg into the warm sauce, stirring until evenly distributed. Keep the sauce hot on low heat while the pasta cooks.

6. 6

   Add the capellini to the boiling salted water and cook for 3 minutes or according to package directions until al dente. Before draining, reserve 1/4 cup of the hot pasta cooking water.

7. 7

   Drain the cooked capellini and add it directly to the saucepan with the cauliflower sauce. Toss gently, adding some of the reserved pasta water a little at a time until the sauce reaches your desired consistency.

8. 8

   Divide the creamy cauliflower capellini among serving bowls and serve immediately while hot.