Linguine with Cauliflower and Mushrooms recipe
Combine ricotta and pecorino cheese together, set aside. Bring a large pot of water to a boil and add salt and cauliflower - cover and return to boil. Uncover and cook about 5 - 7 minutes. Remove vegetable with slotted spoon, reserve liquid to cook linguine.Heat olive oil and garlic in a large skillet, when garlic is lightly browned stir in mushrooms and scallions, salt and pepper (red), sauté 5 minutes. Stir in cauliflower and continue cooking for 8 minutes. If mixture becomes too dry add some reserved liquid or plain chicken stock.Boil linguine in reserved cauliflower water ad more water to it. Then al dente about 10 - 12 minutes. drain and top with vegetable mixture.Optional- Anchovy strips on top with plenty of chopped parsley.
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