Categories: Pasta
Ingredients
- 1 tbsp. olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 3 cups cauliflower florets
- 3/4 cup vegetable broth
- 1/2 cup finely shredded Parmesan, plus more for garnish
- 1/3 cup water
- 1/8 tsp black pepper
- 6 oz. spaghetti
- 4 cups broccoli florets and/or green beans, cut into 1-inch pieces
- 1 red bell pepper, cut into bite-size strips
- 2 tbsp. sliced fresh basil
- Lemon zest
- 1 tbsp. lemon juice
Directions
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Heat oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3-4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly. Transfer to a food processor. Add cheese, water, and black pepper. Cover and pulse until smooth.
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Meanwhile, cook pasta as directed, adding broccoli and bell pepper the last 5 minutes. Drain, reserving 1/2 cup cooking water.
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Return pasta mixture to pot and stir in cauliflower sauce. Heat through, stirring in reserved cooking water (if needed) to reach desired consistency. Garnish with basil, zest, lemon juice and additional cheese.