Pasta Primavera with Cauliflower Sauce
1 Tbsp. olive oil
½ cup chopped onion
2 cloves garlic, minced
3 cups cauliflower
florets
¾ cup vegetable broth
6 ounces spaghetti,
uncooked
½ cup finely shredded
Parmesan cheese,
plus more for
garnish
⅓ cup water
⅛ tsp. black pepper
4 cups broccoli florets,
cut into 1-inch
pieces
1 red bell pepper, cut
into bite-sized
strips
2 Tbsp. sliced fresh
basil
1 Tbsp. lemon juice
1 tsp. lemon zest
Heat olive oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 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.
Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti in boiling water 7 to 10 minutes, adding broccoli and bell pepper for the last 5 minutes. Drain, reserving 1/2 cup cooking water. Return spaghetti to the pot and set aside.
Transfer cauliflower broth mixture to a food processor. Add Parmesan cheese, water, and black pepper. Cover and pulse until sauce is smooth.
Pour cauliflower sauce over spaghetti in the pot. Cook over low heat until heated through, stirring in reserved cooking water to reach desired consistency. Garnish with basil, lemon juice, zest, and Parmesan cheese.
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