Anti Inflammatory Classic Cauliflower Pesto Pasta
Total time45 min
Prep time15 min
Cook time30 min
4.8(19)
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Learn more →Ingredients
4 servings
For the roasted cauliflower
- 1 medium head cauliflower (about 2 lb), cut into small florets
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts, toasted
- 2 cloves garlic, peeled
- ½ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ½ tsp salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
For the pasta
- 12 oz pasta (rigatoni, penne, or fusilli)
- 1 tbsp salt
- ½ cup reserved pasta water
- 2 tbsp extra-virgin olive oil
For serving
- parmesan cheese, for serving (optional)
Can be omittedparmesan cheese
- fresh basil leaves, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the cauliflower florets on a large rimmed baking sheet in a single layer. Drizzle with 3 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat.
- 2
Roast the cauliflower for 22–25 minutes, flipping once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork.
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