Ingredients

1 Tbs olive oil
½ cup chopped onion
2 cloves garlic, minced
3 cups cauliflower florets
¾ cup vegetable broth
6 oz multigrain 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 Tbs sliced fresh basil
1 Tbs lemon juice
1 tsp lemon zest (optional)

Directions

Step 1: 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.

Step 2: 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.

Step 3: Transfer cauliflower-broth mixture to a food processor. Add Parmesan cheese, water, and black pepper. Cover and pulse until sauce is smooth.

Step 4: 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.

Cook’s Notes:

You can substitute green beans (cut into 1-inch pieces) for broccoli. Or mix and match!

You can double the sauce in Step 1 to keep the dish creamy.