For the sauce:
1 dessertspoon flour
275ml warm milk
75g Parmesan cheese, grated
2 tbsp fresh parsley, finely chopped
1 small cauliflower, washed and broken into florets
225g courgettes, washed and diced
110g green beans, trimmed and cut into 1 inch pieces
110g peas, fresh or, if frozen, defrosted
juice of 1/2 lemon
salt and freshly ground black pepper
First prepare the sauce. Melt the butter in a small pan, add the flour, cook the roux for a few minutes. Then pour on the warm milk and, stirring constantly, bring it to the boil. Let it simmer over a gentle heat for 5 minutes. Then add half the Parmesan cheese and parsley.
Meanwhile prepare all the vegetables and steam them, either in a steamer or in a covered colander set over a pot of boiling water. Start with the cauliflower and after 5 minutes add the courgettes, beans and peas. When the vegetables are just tender, remove them from the heat and toss them in a large dish with the lemon juice, butter, salt and freshly ground black pepper.
Cook the spaghetti in plenty of boiling salted water for 8-10 minutes, then drain it and put it into a warm serving dish. Pile the vegetables on top of the cooked spaghetti and then sprinkle with the rest of the Parmesan cheese. Serve straight away and hand the sauce round separately.
For me, if you've got pasta, vegetables and cheese it really is a winner. It was different having the sauce separate, we're all so different about sauce quantities.
I know I adore the sauce on a Caesar salad but my mother doesn't... so getting what you want is perfect.