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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
Another dinner favorite! This was so tasty!! I can’t wait for leftovers tomorrow Thank you Tieghan!
Hey Dana,
Thanks a bunch for making this recipe, I am so glad it was enjoyed! xTieghan
Great way to combine some flavours in a way that I hadn’t tried before. I didn’t make this pesto since I had some leftover kale pesto to use up, but I’ll come back and make this as written sometime!
Hey Mel,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
I just made this recipe and I’m taking a minute before I wolf it down to say how delicious it is. We love roasted cauliflower and this is going to become my go-to recipe for using it. The pesto is lovely, lots of flavor and tang from the lemon. Going to go eat it now!
Hey Lisa,
Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan
really loved the roasted cauliflower in this. I hadn’t ever done that before. I forgot to save the pasta water so a made an extra note of that on my recipe so I won’t miss it next time. I liked this better than my husband did. He thought it was ok.
Hey Kristin,
Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan
This was really yummy and SO green!!! Fun to eat.
Hey Ruby,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Yum!
Thanks Molly!
i made this last night for my birthday dinner, along with your banana sheet cake with chocolate frosting. they were both delicious, and i’ll definitely me making this pasta again. thanks for sharing your recipes with us, you take beautiful photos of your dishes
Hey there,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! Happy Birthday!! xTieghan
Made this for a second time tonight! I love how easy it is and use chickpea pasta for some extra protein. Thanks for another great recipe!
Hey Lindsay,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Made this for dinner tonight with sweet potato noodles instead of pasta and it was absolutely divine! Another fab recipe, keep them coming!
Hey Sal,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
This was delicious! I used half of the paprika (not smoked) and red pepper. Enjoyed very much!! Thank you!
Hey Katherine,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
Just made this tonight for my wife and two kids and they absolutely loved it. Used gluten free spaghetti and realized last minute I did not have enough so added gluten free gnocchi and they actually liked to combo. My son gave it a 9 out of 10. A first ☺️. Will definitely make this again. The cauliflower turned out perfect. Love your recipes!
Hey Mischa,
Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Hi there! Wondering about the 2 cloves of garlic you put in the sheet pan for the last 10 minutes with the cauliflower- where does it factor in? Put in the pesto? Halp!
Hey Jen,
Those two garlic cloves are really just meant to infuse the cauliflower and not overpower the dish. I hope you love this recipe, thanks for giving it a try! xTieghan
This was incredibly delicious! I will be added to our list of favourite recipes. The flavour of the cauliflower was amazing, I just have one question. Is there a trick to getting it crispy? I followed the directions and ingredient measurements, etc. but it didn’t really crisp up, even after keeping it in the oven for twice as long as recommended. I put it on a non-stick baking pan, maybe that was not the right choice? It seemed to stay too moist to get crispy.
Hey Audrey,
I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! Try putting it under the broiler for a bit to crisp is up. xTieghan
This is one of the absolute best things I’ve ever made. For non vegetarians out there, just add some rotisserie chicken at the end. Just an amazing combination of flavors and texture!
Hey Steve,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
Hi! I loved this. Could you make the pesto a day in advance or would it not taste as good?
Thank you!
Hey Jac,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) You could definitely make the pesto in advance. xTieghan
Oh my goodness! I made this tonight and it was
A M A Z I N G!
Thank You!
Hey Pamela,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan