This is a 100% vegetable ragù, enriched with a creaming based on almond ricotta. For the almond ricotta I followed the instructions given by vegolosi.it.
To this basic recipe I added 2 teaspoons of Dijon mustard and 1/2 teaspoon of chopped Sichuan pepper, to characterize it.
Wash and clean the broccoli and cauliflower. Cut them into florets and reduce the stem, once peeled, into small pieces. Peel the garlic and mash it. Peel the shallot and chop it. Grate the lemon zest
In a non-stick pan, brown the garlic and shallot for a couple of minutes with 4 tablespoons of extra virgin olive oil, add the lemon (zest) and mix well. Allow to flavor, then add the cabbage and broccoli, mix well, add salt, pour 1 ladleful of hot water and cover with a lid. Let it cook for 15/20 '(or until the vegetables are pretty soft).
Aside, boil plenty of salted water and cook the pasta al dente. When ready, drain the pasta (set aside 1 cup of cooking water, if it were to serve later) and dress it with the broccoli sauce. Add ricotta to make everything creamier and serve hot.
If desired, you can complete with chopped chives, nutritional yeast flakes and toasted almonds.