Pasta Primavera with Creamy Cauliflower Sauce

Ingredients List

• 1 tablespoon olive oil

• ½ cup chopped onion

• 2 cloves garlic, minced

• 3 cups cauliflower florets

• ¾ cup vegetable broth

• 6 ounces multigrain spaghetti, uncooked

• ½ cup finely shredded Parmesan cheese, plus more for garnish

• ⅓ cup water

• ⅛ teaspoon black pepper

• 4 cups broccoli florets, cut into 1-inch pieces

• 1 red bell pepper, cut into bite-sized strips

• 2 tablespoons sliced fresh basil

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest (Optional)

Instructions

1. Heat olive oil in a small saucepan over medium heat. Add onions and garlic, cooking until softened, about 3-4 minutes. Stir in cauliflower and vegetable broth, bring to a boil, then reduce heat and simmer, covered, for about 15 minutes until the cauliflower is tender. Uncover and let it cool slightly.

2. While the cauliflower mixture simmers, bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 7-10 minutes. Add the broccoli and bell pepper during the last 5 minutes of cooking. Drain, reserving 1/2 cup of cooking water. Return the spaghetti to the pot and set aside.

3. Transfer the cauliflower and broth mixture to a food processor. Add Parmesan cheese, water, and black pepper. Process until smooth and creamy.

4. Pour the cauliflower sauce over the cooked spaghetti. Heat over low heat, stirring in the reserved pasta cooking water until the sauce reaches your desired consistency. Garnish with fresh basil, a squeeze of lemon juice, lemon zest, and additional Parmesan cheese.

Cooking Tips

Nutritional Information (per serving)