Creamy Vegan Pesto Pasta & Cauliflower
A wholesome vegan pasta dish with roasted cauliflower and zucchini, tossed in a creamy avocado-basil pesto. Protein-packed chickpea pasta makes it hearty, while fresh toppings keep it vibrant and satisfying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting, Blending, Boiling
- Cuisine: Vegan, Plant-Based
Ingredients
1 cauliflower, cut into florets
1 zucchini, sliced into half-moons
2 tablespoons olive oil
Sea salt
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; reserve extra for serving)
Chickpea pasta (or pasta of choice) for 4
Lettuce or baby spinach
Cherry tomatoes, quartered
Instructions
- Preheat oven to 400°F (200°C). Toss cauliflower and zucchini with olive oil and sea salt. Roast 20–25 minutes until golden and tender.
- Cook pasta according to package directions. Reserve 1/2 cup cooking water, then drain.
- Blend almonds, nutritional yeast, basil, spinach, olive oil, lemon juice, salt, and avocado until smooth. Add pasta water to loosen if needed.
- Toss pasta with pesto until coated. Mix in roasted cauliflower and zucchini. Adjust seasoning with extra lemon juice or salt if desired.
- Serve topped with lettuce or spinach, cherry tomatoes, and remaining avocado slices.
Notes
Pesto can be made 3 days ahead or frozen for 1 month.
Substitute almonds with cashews, walnuts, or sunflower seeds.
Avocado adds creaminess; silken tofu or extra olive oil works as a substitute.
Dish can be served warm or as a chilled pasta salad.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 0mg
