Roasted Cauliflower and Pesto Pasta
Creamy Pesto Pasta with Roasted Cauliflower and Parmesan
Ingredients:
12 oz pasta (penne, fusilli, or your favorite shape)
1 medium head cauliflower, cut into florets
3 tablespoons olive oil
Salt and pepper to taste
1/2 cup basil pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Juice of 1/2 lemon
Fresh basil leaves for garnish
Directions:
Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and golden brown.
Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
Add roasted cauliflower to the skillet, stir to combine.
Reduce heat to low, add cooked pasta, pesto, and lemon juice. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce if needed.
Stir in grated Parmesan and adjust seasoning with salt and pepper.
Garnish with fresh basil leaves and serve immediately.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 4 servings
#roastedcauliflower #pestopasta #vegetarianrecipes #comfortfood #italianflavors #pastalover #easyweeknightdinner #healthyrecipes #basilpesto #veggielove #homecooking #meatlessmonday #freshingredients #lemonflavor #garliclover #plantbasedmeals #simpledinners #roastedveggies #parmesanlove #pastadishes
Cozy up with this Roasted Cauliflower and Pesto Pasta Tender, golden cauliflower paired with fresh basil pesto makes every bite a flavor explosion!
Roasted Cauliflower and Pesto Pasta
Creamy Pesto Pasta with Roasted Cauliflower and Parmesan
Ingredients:
12 oz pasta (penne, fusilli, or your favorite shape)
1 medium head cauliflower, cut into florets
3 tablespoons olive oil
Salt and pepper to taste
1/2 cup basil pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Juice of 1/2 lemon
Fresh basil leaves for garnish
Directions:
Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and golden brown.
Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
Add roasted cauliflower to the skillet, stir to combine.
Reduce heat to low, add cooked pasta, pesto, and lemon juice. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce if needed.
Stir in grated Parmesan and adjust seasoning with salt and pepper.
Garnish with fresh basil leaves and serve immediately.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 450 kcal | Servings: 4 servings
#roastedcauliflower #pestopasta #vegetarianrecipes #comfortfood #italianflavors #pastalover #easyweeknightdinner #healthyrecipes #basilpesto #veggielove #homecooking #meatlessmonday #freshingredients #lemonflavor #garliclover #plantbasedmeals #simpledinners #roastedveggies #parmesanlove #pastadishes
Cozy up with this Roasted Cauliflower and Pesto Pasta Tender, golden cauliflower paired with fresh basil pesto makes every bite a flavor explosion!
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