Roasted Cauliflower Pasta
Roasted Cauliflower Pasta is a delicious and healthy dinner! Loaded with crispy tender cauliflower and homemade pesto. It is cozy, flavorful and absolutely delicious! Serve it as a main or side dish.
Servings: 4
Equipment
Ingredients
Roasted Cauliflower:
- Large head of cauliflower cut into florets- 1
- Olive oil / melted butter-1/2 cup
- Paprika- 2 teaspoons
- Black pepper- 1 teaspoon
- Garlic cloves minced- 4
- Juice of 1 lemon
Pesto Pasta:
- Fettuccine pasta- 0.5 pound 250 gm or any pasta of your choice
- Fresh basil- 1 1/2 cup
- Baby arugula - 1 1/2 cup
- Toasted walnuts - 1/3 cup
- Lemon juice- 3 tablespoons
- Jalapeno seeded- 1
- Fresh grated Parmesan cheese- 1/3 cup
- Olive oil- 1/3 cup
Instructions
Roasted Cauliflower
- Preheat your oven to 425 F (220 C). Line a baking tray with parchment paper.
- In a small bowl combine olive oil/butter, lemon juice and paprika.
- Place the cauliflower florets on the tray. Season with black pepper and salt. Pour the mixture over the florets and mix with your hands to evenly coat. Put in the preheated oven and bake for 20 minutes or until tender and crisp.
Pesto
- Meanwhile, make the pesto. Add the basil, baby arugula, jalapeno, toasted walnuts , lemon juice, Parmesan, olive oil into the bowl of your food processor with normal blade attachment. Pulse until well blended but still has some texture. Season with salt to your liking. If the pesto is too thick, add a few tablespoons of water to thin it out. Alternatively you can use 1 cup of store-bought pesto.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve some water before draining ( to thin the pasta later, if desired). Drain pasta and add the pesto. Toss to combine.
- Once the cauliflower is roasted, add it to the pot with the pasta.
- Serve immediately! Enjoy!
Nutrition
Calories: 396kcal | Carbohydrates: 39g | Protein: 10g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 250mg | Fiber: 6g | Sugar: 2.6g