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Pasta Primavera with Cauliflower Sauce

Rated as 3.5 out of 5 Stars

"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."
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Ingredients

40 m servings 295 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Meanwhile, cook pasta according to package directions, adding broccoli and bell pepper the last 5 minutes. Drain, reserving 1/2 cup 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 (if using), lemon juice, and additional cheese.

Footnotes

  • Cook's Note:
  • You can substitute green beans (cut into 1-inch pieces) for the broccoli florets. Or mix and match!
  • 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.

Nutrition Facts


Per Serving: 295 calories; 7.3 g fat; 47.7 g carbohydrates; 14.9 g protein; 7 mg cholesterol; 314 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

made this recipe tonight. I am one to taste as I go so I originally found it a bit bland but after some salt and a bit of a mixed herb seasoning it tasted much better. We also used chicken broth...

Most helpful critical review

I followed the recipe almost precisely. I was so excited to try it and have another meatless dish in my arsenal. Sadly, to me this tasted like watered-down Alfredo from a frozen tv dinner. Went ...

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made this recipe tonight. I am one to taste as I go so I originally found it a bit bland but after some salt and a bit of a mixed herb seasoning it tasted much better. We also used chicken broth...

I followed the recipe almost precisely. I was so excited to try it and have another meatless dish in my arsenal. Sadly, to me this tasted like watered-down Alfredo from a frozen tv dinner. Went ...

I used Spaghetti Squash instead of pasta. Was an outstanding substitute.

This was very good, I used chicken broth instead of vegetable broth and regular pasta instead of multigrain. I just don't think vegetable broth has enough flavor and multigrain pasta just does n...

I thought it was real good, a little dry. I did add salt, pepper, italian seasoning and extra lemon juice. and a little shrimp on top. First time I tried a vegetarian dish like this. Will ma...

This was bland. Needs salt, salt, salt. We sprinkled more cheese on top and salted like crazy and it was okay.

The sauce turned out silky smooth which was impressive but we found it a little bland, as in it needed salt, or something. Maybe more cheese? I panfried some mushrooms in butter and also cooke...