Roast Cauliflower Vegan Pesto Pasta
Prep: 15 mins | Cook: 40 mins | Total: 55 mins | Quantity: 2 servings
Ingredients
Roast cauliflower:
1 head cauliflower
1 tablespoon oil
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried sage
salt and pepper
Pesto:
2 cups (2 large handfuls) fresh basil
1 lemon – juice only
1/3 cup (50g) pine nuts (sub with walnuts or pecans)
3-4 cloves garlic – peeled
1 teaspoon salt
2 tablespoons nutritional yeast
1/4 cup (50 ml) olive or nut oil
Pasta:
7 ounces (200g) tagliatelle
1 lemon – juice only
1/2 cup (120 ml) vegan cream
1 tablespoon grated vegan parmesan
Equipment:
Food processor – I love this Magimix
Instructions
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- Break the cauliflower into florets and put into a large bowl. Drizzle over the oil, then scatter over the herbs, spices and a good pinch each of salt and pepper
- Toss everything together to coat the cauliflower then tip onto a roasting tray and cook for 30-40 minutes until the cauliflower is crispy and cooked through
- While that's roasting make the pesto by putting all the ingredients into a food processor and whizzing until smooth
- Boil some water for the pasta, cook the pasta according to packet instructions then drain
- Heat the cream, lemon juice and pesto in a saucepan then stir in the cooked pasta
- Spoon the pesto pasta into serving bowls and top with the crispy roast cauliflower and a sprinkle of grated parmesan
Notes
- Scatter over some basil leaves and toasted nuts for an extra pop of flavour and crunch!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/roast-cauliflower-vegan-pesto-pasta/