Description
If you’re not using a high-protein pasta, you can double the protein per serving by adding 8 ounces cooked and sliced chicken breast. Double the sauce in Step 1 to keep the dish creamy.
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 3 cups cauliflower florets
- ¾ cup vegetable broth
- ½ cup finely shredded Parmesan cheese, plus more for garnish
- ⅓ cup water
- ⅛ teaspoon black pepper
- 6 ounces multigrain spaghetti, uncooked
- 4 cups broccoli florets, cut into 1-inch pieces
- 1 red bell pepper, cut into bite-size strips
- 2 tablespoons sliced fresh basil
- 1 teaspoon lemon zest (Optional)
- 1 tablespoon lemon juice
Instructions
- Heat 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. Transfer to a food processor. Add cheese
- water
- and black pepper. Cover and pulse until smooth.
- Meanwhile
- cook pasta according to package directions
- adding broccoli and bell pepper the last 5 minutes. Drain
- reserving 1/2 cup cooking water.
- 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 (if using)
- lemon juice
- and additional cheese.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4