Veggie pasta with cauliflower sauce

    40 min

    Wholewheat spaghetti, broccoli and red pepper are served in a creamy cauliflower-based cheese sauce for an easy, nutritious weeknight meal.

    2 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 80g chopped onion
    • 2 cloves garlic, minced
    • 300g cauliflower florets
    • 180ml vegetable stock
    • 40g finely grated Parmesan cheese, plus more for garnish
    • 80ml water
    • 1/8 teaspoon freshly ground black pepper
    • 170g wholewheat spaghetti, uncooked
    • 350g broccoli florets, cut into 2cm pieces
    • 1 red pepper, cut into bite-size strips
    • 2 tablespoons sliced fresh basil
    • 1 teaspoon lemon zest (optional)
    • 1 tablespoon lemon juice

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion has softened, 3 to 4 minutes. Stir in cauliflower and stock; bring to the 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.
    2. Meanwhile, cook pasta according to package directions, adding broccoli and red pepper for the last 5 minutes. Drain, reserving 120ml cooking water.
    3. 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.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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