Spaghetti in Cauliflower and Sage-Garlic Butter Sauce

A light, creamy pasta that needs no cream — just herbs, butter, and a touch of magic.

Each bite of this pasta feels light yet satisfying, a quiet harmony of herbs and texture. It looks simple but carries layers of flavor. This spaghetti with cauliflower and sage-garlic butter sauce is one of those dishes — light, aromatic, and full of personality. The sauce has no cream, yet it’s beautifully creamy, thanks to the pureed cauliflower. The warmth of sage, the nuttiness of butter, and a crack of black pepper bring depth, while the dill oil adds that final touch — a fragrant drizzle that ties everything together.

This is the kind of pasta you make on quiet evenings — quick to cook, elegant to serve, and perfect with a chilled white wine.

Ingredients

• Spaghetti 250 g
• Cauliflower florets 2 cups
• Butter 2 tbsp
• Garlic, minced 2 cloves
• Fresh sage leaves
• Milk or pasta water ½ cup
• Salt and freshly cracked black pepper, to taste
• Dill oil 

Method

1. In a small pot, boil the cauliflower florets until soft — about 6–7 minutes. Drain and set aside. In a pan, melt butter over low heat.
2. Add the garlic and sage leaves. Let the garlic sizzle a bit and the sage crisp up slightly — this infuses the butter with deep, earthy notes.
3. Remove the sage and set it aside for garnish. Add the cooked cauliflower and butter-garlic mixture, then pour in the vegetable stock or milk and blend the mixture (using a hand blender or a regular blender) until smooth and silky.
4. Adjust the consistency with a bit more pasta water if needed. Season with salt and generous black pepper. Boil spaghetti until al dente.
5. Reserve a cup of the pasta water and drain the rest. Add the spaghetti to the cauliflower sauce and toss until well combined.
6. The sauce should coat every strand — light, creamy, and aromatic. Add a touch more butter or pasta water if it feels too thick. Serve warm, topped with crispy sage leaves, a drizzle of dill oil, and a final twist of black pepper.