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Crispy Roasted Cauliflower with Creamy Pesto Pasta
Crispy Roasted Cauliflower with Creamy Pesto Pasta...the coziest, creamiest bowl of healthier pasta that’s fancy AND easy...plus so delicious!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●bowl
- ●blender
- ●food processor
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 425° F. On a baking sheet, combine the cauliflower, 1/4 cup olive oil, paprika, chili flakes, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for ⏱️ 20 minutes, or until tender. Add the 2 cloves garlic and the lemon zest. Roast another ⏱️ 10 minutes, until charred. 3. Meanwhile, make the pesto. In a blender or food processor, combine the basil, arugula/spinach, the jalapeño, 1-2 cloves garlic, 2 tablespoons lemon juice, nuts, parmesan, and 1/4 cup olive oil. Season with salt. Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin. 4. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1/2 cup of the pasta cooking water. Drain and add the pasta right back into the hot pot. 5. To the pasta, add the pesto and coconut milk, tossing to combine. Thin the pasta, as desired, with the reserved pasta cooking water. 6. Divide the pasta among bowls, then serve each bowl with a side of cauliflower. Top with herbs and greens. Grab a fork and enjoy!
lemon zest, plus 2 tablespoons lemon juice1 tablespoonjalapeño, seeded (if desired)1pasta, any variety1 pound
Nutrition Facts
calories
392 kcal
serving Size
1 serving
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