This pasta with cauliflower sauce is a terrific way to eat healthy. If you're not using high-protein pasta, you can double the protein per serving by adding 8 ounces of cooked and sliced chicken breast.
Ingredients
- olive oil: 1 Tbsp
- onion: 0.5 cup (chopped)
- garlic: 2 clove (minced)
- cauliflower florets: 3 cups
- vegetable broth: 0.75 cup
- ounces multigrain spaghetti, uncooked: 6 piece
- Parmesan cheese: 0.5 cup (for garnish, finely shredded)
- water: 0.33333 cup
- black pepper: 0.125 tsp
- broccoli florets: 4 cups (cut into 1-inch pieces)
- red bell pepper, cut into bite-sized strips: 1 piece
- fresh basil: 2 Tbsp (sliced)
- lemon juice: 1 Tbsp
- lemon zest: 1 tsp (optional)
Metric Conversion
Stages of cooking
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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.
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Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 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.
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Transfer cauliflower-broth mixture to a food processor. Add Parmesan cheese, water, and black pepper. Cover and pulse until sauce is smooth.
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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.
