Creamy Vegan Pesto Pasta & Cauliflower

Why You’ll Love This Recipe

This recipe is a celebration of flavor and nutrition. The roasted cauliflower and zucchini bring a smoky depth, while the creamy vegan pesto offers a rich, cheesy taste without any dairy. Using chickpea pasta boosts protein and fiber, making this a satisfying and balanced meal. It’s also highly customizable great for anyone looking for a quick, healthy, and comforting pasta dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted veggies:
1 cauliflower
1 zucchini
2 tablespoons olive oil
Sea salt

For the cheesy nut dust and vegan pesto:
1/2 cup (70 g) almonds
1 tablespoon nutritional yeast
1 large handful basil
1 large handful spinach
1/3 cup (80 ml) olive oil
2 tablespoons lemon juice
A few pinches salt
1 small avocado (use half if large, serve rest on the side)

For the pasta:
Chickpea pasta or pasta of choice, for 4 persons

To serve:
Lettuce or baby spinach
Cherry tomatoes, quartered

Directions

1. Preheat oven to 400°F (200°C). Chop the cauliflower into florets and slice the zucchini into half-moons. Toss with olive oil and a pinch of sea salt, then spread on a baking sheet. Roast for 20–25 minutes until golden and tender.
2. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta cooking water before draining.
3. Prepare the pesto by blending almonds, nutritional yeast, basil, spinach, olive oil, lemon juice, salt, and avocado in a food processor until smooth. Add a splash of pasta water to loosen if needed.
4. Toss the cooked pasta with the vegan pesto until evenly coated. Add the roasted cauliflower and zucchini. Adjust seasoning with extra salt or lemon juice if desired.
5. Serve the pasta topped with lettuce or baby spinach, fresh cherry tomatoes, and any remaining avocado slices.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Substitute almonds with cashews, walnuts, or sunflower seeds.
• Add roasted bell peppers or asparagus for more variety.
• Use regular wheat pasta, lentil pasta, or zucchini noodles instead of chickpea pasta.
• Mix in vegan parmesan or extra nutritional yeast for a cheesier flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop with a splash of water or olive oil to loosen the pesto. Avoid microwaving for too long, as the avocado-based sauce can change texture. This dish is best enjoyed fresh but holds up well for meal prep.

FAQs

Can I make the pesto ahead of time?

Yes, it can be made up to 3 days in advance and stored in the fridge.

Can I freeze the vegan pesto?

Yes, freeze in an airtight container or ice cube tray for up to 1 month.

What can I use instead of avocado?

Try silken tofu or a little extra olive oil for creaminess.

Do I need to peel the almonds?

No, blending them whole works fine, but peeled almonds will yield a smoother texture.

Is this dish gluten-free?

Yes, if you use gluten-free pasta such as chickpea or lentil pasta.

Can I make this recipe nut-free?

Yes, replace almonds with pumpkin seeds or sunflower seeds.

How can I make the pesto more cheesy?

Add more nutritional yeast or a sprinkle of vegan parmesan.

Can I serve this pasta cold?

Yes, it makes an excellent chilled pasta salad.

What other vegetables go well in this dish?

Broccoli, eggplant, or mushrooms are great additions.

How do I stop the pesto from turning brown?

Cover tightly and press plastic wrap against the surface, or add a little extra lemon juice.

Conclusion

Creamy vegan pesto pasta with roasted cauliflower and zucchini is a flavorful, filling, and nutritious meal that’s easy to prepare and endlessly adaptable. With its rich avocado-basil sauce, roasted veggies, and fresh toppings, this dish proves that plant-based eating can be both hearty and indulgent. Serve it warm or cold for a versatile, crowd-pleasing meal.

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