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Pasta Primavera with Cauliflower Sauce
Pasta Primavera with Cauliflower Sauce
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Nutritious multigrain spaghetti with cauliflower sauce, broccoli, and bell pepper in a creamy veggie-cheese sauce.
Ingredients:
  • 1 tablespoon olive oil
  • 0.5 cup chopped onion
  • 3 cups cauliflower florets
  • 0.75 cup vegetable broth
  • 6 ounces multigrain spaghetti, uncooked
  • 0.5 cup finely shredded Parmesan cheese, plus more for garnish
  • 0.33333334326744 cup water
  • 0.125 teaspoon black pepper
  • 4 cups broccoli florets, cut into 1-inch pieces
  • 1 red bell pepper, cut into bite-size strips
  • 2 tablespoons sliced fresh basil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
Instructions:
  • 1. In a small saucepan over medium heat, warm olive oil. Add onion and garlic, cook until onion is tender, stirring occasionally, about 3 to 4 minutes. Pour in cauliflower and broth, bring to a boil. Lower the heat, cover, and simmer until tender, approximately 15 minutes. Lastly, uncover and allow it to cool slightly before serving.
  • First, bring a generously salted large pot of water to a vigorous boil. Cook spaghetti until al dente, 7 to 10 minutes, adding broccoli and bell pepper for the final 5 minutes. Drain, saving 1/2 cup of cooking water, and then return spaghetti to the pot. Happy cooking!
  • Pour the cauliflower-broth mixture into a food processor and add Parmesan cheese, water, and black pepper. Blend until smooth, covering the food processor as you pulse.
  • Drizzle the creamy cauliflower sauce over the spaghetti in the pot. Simmer gently until warmed, incorporating reserved cooking water until it reaches your preferred thickness. Top with fresh basil, a splash of zesty lemon, and a generous sprinkle of Parmesan cheese.

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