Cauliflower Sauce Pasta Primavera

Heat the olive oil in a small saucepan over medium heat, allowing it to warm up. Add the sliced onion and minced garlic; cook, stirring occasionally, until the onion becomes translucent and soft, taking around 3 to 4 minutes. Stir in the florets of cauliflower and chicken broth; bring the mixture to a rolling boil.

Reduce the heat and let it simmer, covered, until the cauliflower is tender and has reached your desired level of doneness, approximately 15 minutes. Remove the lid and let it cool down slightly.

In a separate pot, bring a large quantity of salted water to a boil. Cook the spaghetti in the boiling water until it's tender yet still retains some firmness when bitten into, taking around 7 to 10 minutes. Add the florets of broccoli and sliced bell pepper for the last 5 minutes of cooking. Drain the spaghetti, reserving half a cup of the cooking water for later use.

Transfer the cauliflower-broth mixture to a food processor. Add grated Parmesan cheese, water, and black pepper; cover the processor and pulse until the sauce is smooth and even.

Pour the cauliflower sauce over the spaghetti in the pot. Cook it over low heat until heated through, stirring in the reserved cooking water to achieve your desired consistency.

Garnish the spaghetti with fresh basil leaves, a squeeze of lemon juice, some grated lemon zest, and additional Parmesan cheese.