I was talking to my friend Cora, who just returned from the famed Wild Cat Chalet ski trip in Alta, Utah, (those of you who have been on the trip and are reading this know what I am talking about!) and she was telling me about the wonderful dishes that Bob, live in chef extraordinaire, had made. She mentioned a delicious vegetable lasagna (for which he made the pasta!) with a cauliflower purée and it sounded so good that I tried my hand at my own version for dinner tonight. I am sure mine wasn't as flavorful as Bob's recipe but it was pretty darn good and with the exception of a bit of half and half, fairly healthy!

Cauliflower Purée Pasta with Asparagus and Mushrooms

Head of cauliflower, sectioned
Bunch of asparagus, cut into 2 inch pieces
Small container of organic baby bella mushrooms
1 T butter
1 1/2 cups or so organic half & half
2 cloves garlic
Salt, pepper, nutmeg
12 ounces favorite organic pasta
1/4 cup Italian parsley
Grated Parmigiano Reggiano

Steam cauliflower until soft.

Steam or roast asparagus until al dente.

Saute sliced mushrooms in butter until browned.

Add 2 cloves of minced garlic to mushrooms and saute another minute. Season with salt and pepper.

Puree cauliflower adding about a cup of half and half. Season with salt, pepper, and a dash of nutmeg.

Cook whatever pasta is on hand- I used spaghetti. Reserve some water from pasta.

Drain pasta and stir in vegetables and purée. Add water leftover from pasta to thin sauce until creamy consistency is achieved.

Serve in pasta bowls and top with chopped Italian parsley and grated Parmesano Reggianio.

Enjoy with a nice glass of Sauvignon Blanc! Voila!