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Photo of Three cheese cauliflower and pea spaghetti by WW

Three cheese cauliflower and pea spaghetti

13 - 14
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
An orchestra of cheese serenades crunchy pine nuts and cauliflower. Peas add a note of sweetness.



600 g, cut into florets

Olive oil

1 tbs

Fresh sage

20 g, (1 bunch)

Pine nuts

1 tbs


250 g, spaghetti

Frozen green peas

1½ cup(s), (180g)

Extra light sour cream

½ cup(s)

Lemon juice

2 tbs

Reduced-fat ricotta cheese

½ cup(s), (130g)

Reduced fat feta cheese

30 g, grated

Grated parmesan cheese

¼ cup(s), (20g)


  1. Preheat oven to 180°C or 160°C fan-forced. Place cauliflower, olive oil, sage and pine nuts on a baking tray, tossing well to combine. Season with salt and freshly ground black pepper, then bake for 20–25 minutes or until golden.
  2. Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions, or until just tender. Add peas for last 2 minutes. Drain pasta and peas, then return to pan. Add cauliflower mixture, sour cream, juice, ricotta, feta and parmesan to pasta. Toss to combine, then serve immediately.


SERVING SUGGESTION: Enjoy with cucumber salad. Use a vegetable peeler to create thin ribbon strips.