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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
The roasted cauliflower is amazing! I used frozen cauliflower and just had to roast it a little longer, but this is the best cauliflower I’ve ever had!
Hey Devon,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
so yummy and easy to put together!
Hey Maeve,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
Really yummy combo. I tweaked by using the air fryer and…blush…jarred pesto. But added the coconut milk!
Will definitely make this combo again.
Hey Karin,
Thanks a lot for making this recipe, I am delighted that it was enjoyed! Happy Friday:) xTieghan
LOVED this meal!! Such an easy recipe to follow and the flavors came together so so nicely. Will totally make again and again!
Hey Kayla,
Thanks a lot for making this recipe, I am delighted that it was enjoyed! Happy Friday:) xTieghan
WOW! I made this last night and it was SOOOO good! I like how simple the recipe was to throw together and there was a nice amount of down time in between steps to clean dishes as I went. The basil & jalapeno in the sauce made the dish remind me of spring/summer while the roasted cauliflower grounded the dish to the current season (winter). I made extra pesto since the basil we had was about to turn & I froze the leftovers to make this again quickly.
Hey Kim,
Thank you so much for giving the recipe a go, I am so glad you loved it! xTieghan
I used homemade pesto from my garden this summer that I had in freezer and this made an easy weeknight dinner – the coconut milk added a creaminess to the mildly spicy cauliflower
Hey Joann,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
This was amazing! So simple, even a beginner could definitely attempt this and ace it! I love how fresh the basil and lemon tastes, and the coconut milk is a great way to make it creamy without being so heavy.
Hey Sarah,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Subbed TJ’s kale cashew vegan pesto and what a fabulously quick weeknight meal!
Hey Ann,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Hi!! Can i use penne or spaghetti pasta for this recipe? What do you recommend? Thanks.
Hey Ashka,
Either of those would work well:) I hope you enjoy the recipe. Let me know if you have any other questions! xTieghan
I made this tonight and it was delicious! Every recipe I make of yours is always soooo good! My family has been trying to eat vegan certain times of the week, and I love how you do such a great job of incorporating all spectrums of good food from different cultures, spices, and diet restrictions in your recipes as well as adding different directions for cooking methods. As a new mom, I appreciate that so much. I could eat the crispy cauliflower like a snack it’s so good. Love a good peppery arugula in anything so this pesto was a favorite.
Hey Marilu,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
IN the directions it states:
Divide the pasta among bowls, then serve each bowl with a side of cauliflower. Top with herbs and greens. Grab a fork and enjoy!
But in the pictures it seems the cauliflower is mixed into the pasta….which is it?
Hee JoAnne,
You can serve the cauliflower however you prefer:) xTieghan
Yum! Super easy. I cheated with store bought pesto but will do it right the next time! Even the easy way, it was great!
Hey Beth,
I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan
All six members of my family from 13 to 51 loved this great pasta dish this cool January evening! Even my regular big meat eaters! Thank you for these wonderful easy-ingredient easy-to-make recipes! My family thanks you too!
Hey Kelly,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Made this tonight and it was everything I didn’t know I was missing! Absolutely delicious!
Hey Maggie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Made this last night. It was SO easy and delicious! I am not a big fan of cauliflower yet this was yummy! I did use prepared pesto and served with a salad. Perfect dish for a pre-snowstorm dinner! Highly recommend!
Hey Peg,
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan