Creamy Cauliflower Leek Spaghetti

Servings: 4 yield(s)
  • 1 box Explore Cuisine Black Bean Spaghetti
  • 1 head of cauliflower
  • 1 leek
  • 1 small yellow onion
  • 2 cup vegetable stock
  • 4 cup arugula
  • 1 lemon, juice only
  • 1 tbsp olive oil
  • 1 dash ground black pepper
  1. Cook Black Bean Spaghetti according to instructions on the box.
  2. Prep vegetables and fruit. Cut cauliflower head into florets. Discard green part of leek, clean white/pale green part. Chop small yellow onion. Juice lemon.
  3. To a large sauce pot over medium high heat, add cauliflower, leek, onion and vegetable stock. Cook until softened, about 15 minutes.
  4. Add sauce pot contents to a blender and blend until smooth, then season with ground black pepper. Stir in cooked spaghetti and 2 cups arugula.
  5. To a medium bowl, add remaining 2 cups arugula, juice of lemon and olive oil.
  6. Season and garnish spaghetti with fresh arugula salad and lemon zest.