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This cozy bowl of Crispy Roasted Cauliflower with Creamy Pesto Pasta is THE best any night of the week wintery pasta. Taking a classic pesto pasta recipe and updating it with a no cream, creamy pesto sauce, crispy cauliflower, and lemony arugula. Every twirl of pasta has delicious, comforting but fresh flavors that melt in your mouth. It’s the coziest, creamiest bowl of healthier pasta that’s fancy enough for the weekend, but easy enough to make any night of the week. And most importantly, it’s delicious!
We’ve made it to the first Thursday of the New Year, which means we’re almost one week into 2021. And while the world is still a little wonky (to put it nicely), it’s been a pretty great start to the new year. We’ve already cooked up a handful of delicious recipes, all made with a slightly healthier spin. And we’re closing out the savory recipes for the week with pasta, which is never a bad idea.
This isn’t just your average bowl of pesto pasta either, it’s extra special. How it came to be is a mash-up of ideas and plenty of thinking, writing, and reworking. And while it took me a minute to get everything just right, I couldn’t love the recipe more.
In fact, it might be one of my favorites from the week. Though I’ve loved every recipe this week, sooo, I will not choose a favorite. But just know this pasta is REALLY GOOD. And what’s even better? It’s very well balanced with plenty of vegetables and herbs. It’s also easily adaptable to make completely vegan too.
The details…all about that cauliflower
Start with the cauliflower. Which is actually the heart of this recipe, and where the idea for this pasta all started.
I wanted to make an extra crispy roasted cauliflower. It’s been a while since I’ve used cauliflower. So when looking back through older posts while gathering recipes for last week’s Favorite Healthy Recipes, I came across my cauliflower salad. Oh, how I love this salad. I remember that my family all loved it so much too.
It’s truly one of my best salads, and it’s the cauliflower that makes it. I took that cauliflower recipe, and used it within this pasta. It’s oven-roasted with lots of garlic and spices. By the time it comes out of the oven, it’s extra crispy with just the right amount of char and so much flavor. It is delicious! Especially atop a big bowl of creamy pesto pasta.
While the cauliflower roasts, make the pasta
For the pasta, I made a quick basil pesto, but with a few additions that make this even better. I added lemon for freshness, and jalapeño for an unexpected but delicious spicy kick. I know it sounds odd with all these Italian flavors, but if you love a Greek style goddess dressing, you’ll love this pesto. It’s very similar.
Once the pesto is made, boil up your favorite cut of pasta. I really like using a longer cut…fettuccini or bucatini are my usual go-to’s. Add the hot pasta right back to that pot you boiled it in, then add all the pesto and a splash of creamy coconut milk. The coconut milk helps to create a luscious sauce without adding in any cream. And I promise, you don’t taste even the slightest hint of coconut!
Immediately the heat from the pasta intensifies the smell of the basil…leaving you with nothing but excitement for dinner. And trust me, you should be excited. Every bowl of pasta is creamy, just oh so slightly spicy, with a subtle pesto touch. And the crispy cauliflower on top adds additional texture and flavor.
It’s is so very good. Roll your eyes back, go for that second bowl, and finish the pasta all in one sitting, GOOD. Dramatic, but true.
It’s different, but so, so good.
And again, the crispy cauliflower is a game-changer. The flavor is intense, but the texture and seasoning are spot on. It adds a saltiness that keeps everyone coming back for seconds.
The perfect winter pasta…just made with a few slightly healthier swaps!
Looking for other fresh takes on pasta? Here are my favorites:
One Pot Creamy Cauliflower Mac and Cheese
Broccoli Pesto Pasta with Whipped Ricotta
Healthier Italian Wedding Soup with Lemon and Garlic
Lastly, if you make this Crispy Roasted Cauliflower with Creamy Pesto Pasta, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Roasted Cauliflower with Creamy Pesto Pasta
Servings: 6
Calories Per Serving: 392 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 large head of cauliflower, cut into florets
- 1/2 cup extra virgin olive oil
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 pinch kosher salt and black pepper
- 3-4 cloves garlic, finely chopped or grated
- 1 tablespoon lemon zest, plus 2 tablespoons lemon juice
- 1 pound pasta, any variety
- 1 1/2 cups fresh basil
- 1 cups baby arugula, spinach, or a mix
- 1 jalapeño, seeded (if desired)
- 1/4 cup toasted nuts, such as: pine nuts, walnuts, or pistachios
- 1/3 cup grated parmesan cheese or nutritional yeast
- 1/4-1/3 cup canned full fat coconut milk (or cream/milk of choice)
Instructions
- 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!
This post was originally published on January 7, 2021
Made this last night- incredibly delicious and flavorful!! The Spiced Cauliflower is an amazing addition!! Thank you gor yet another great dish!! ❤️❤️
Hey Lisa,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Made this last night! Everyone LOVED it! Thank you! ?????
Hey Monica,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Just made this for lunch! The cauliflower was excellent and definitely something that can be added to all kinds of different dishes. I’d even have it alone as a snack with some good dipping sauce. 🙂
The pasta with pesto was also good. I used pennes, store bought pesto and regular cream. Unfortunately I made it a tad too salty but still enjoyed it! Thanks! 🙂
Hey Kat,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Okay this was really tasty and easy to make. However, I was missing a few ingredients like fresh basil as my grocery store was completely out. I made it work with basil paste.
Hey Holly,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
LOVE seeing more plant based recipes! Your flavors are always spot on and now I can enjoy them more!
Hey Meg,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
Made this today, and the whole family loved it!! So good! I will definitely add this one to the rotation. Thanks, Tieghan, for another great recipe!
Hey Janet,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
I’m going to try to make this with hearts of palm pasta and the nutritional yeast! Whole30 version! Think that would work??
Hey Monica,
I think that will be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! Would I use the same amount of milk you state in your recipe if I were to use regular milk? Or would the ratio change?
Thank you!
Hey Mara,
You would want to use the same amount. I hope you love the recipe, please let me know if you have any other questions! xTieghan
That was simply awesome. I couldn’t make the cauliflowers, but the pesto was incredibly tasty with the aragula and spinach mix! Absolutely loved it
Hey Chloe,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
I made this tonight. It was a big hit for my 2.5 years old, but coconut milk flavor was too much for adults. It’s not sweet but it smells sweet. I would switch to regular heavy cream and try it again!
Hey Nao,
Thanks so much for giving the recipe a try, I am sorry you did not enjoy the coconut milk! xTieghan
Made this tonight, SO GOOD. Another staple added to the list, thank you Tieghan!
Hey Carolanne,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
Amazing! We skipped the coconut milk( didn’t have any) and didn’t miss it. I used a little pasta water when I tossed the pesto with the pasta. Delicious!
Hey Dina,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
I made this recipe for dinner, with store bought pesto (sorry!)….so very good. Very easy and the spices, pesto and cream came together wonderfully! Thank you!
Hey Carrie,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
This was delicious!! We made a mistake and used cotija cheese instead of parmesan, We didn’t realize until my son told me he had taken the cotija out of its bag and put it in a plastic container just like the one the parmesan was in. I didn’t notice. It still tasted great but I think it will be even better when we use parmesan next time. The cauliflower was so good we kept eating it before the pasta was done!
Hey Julie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed!! xTieghan
OMG! I made this just now! It is DELICIOUS DELICIOUS DELICIOUS!! My husband and daughter asked if I could stay home and cook instead of going to work!!
Hey Crystal,
Thank you so much for trying the recipe, I am so thrilled it was enjoyed by your family! xTieghan