Vegan Pesto Bucatini with Crispy Cauliflower
This Vegan Pesto Bucatini with Crispy Cauliflower is a quick and easy vegan dinner! Homemade arugula-basil pesto & seasoned baked cauliflower over a bed of pasta!
Ingredients
FOR THE CAULIFLOWER
- 1 head cauliflower cut in florets
- 1/4 cup olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- salt & pepper to taste
FOR THE PESTO
- 1/2 cup walnuts unsalted
- 2 cloves garlic peeled
- salt & pepper to taste
- 1 cup basil
- 1 cup arugula
- 1 lemon juiced, to taste
- 1/4 cup olive oil
FOR THE PASTA
- 8 oz bucatini dry
- 1/4 cup non-dairy creamer* unsweetened
- basil
Instructions
- Preheat the oven to 425 degrees. Add all of the cauliflower ingredients to the baking sheet and toss to coat evenly. Place in the oven and bake for 30 minutes, flipping halfway.
- Meanwhile, add the walnuts, garlic and a pinch of salt & pepper to a food processor and pulse to combine. Add the basil, arugula and lemon juice. Run the food processor and slowly poor in the olive oil. Taste and adjust seasonings as needed.
- Bring a large pot of water to a boil. Add the pasta and cook according to the package instructions. Before draining, reserve 1 cup of pasta water.
- Place the empty pot back on the stove and add the drained pasta and pesto. Add the creamer and toss to combine. Add pasta water as needed to thin. Taste and add salt and pepper as needed.
- Serve pasta with the crispy cauliflower, fresh basil and more pepper.
Video
Notes
*I get this in the coffee creamer section at the store. You can also sub for non-dairy milk.
Calories: 619kcal, Carbohydrates: 58g, Protein: 14g, Fat: 40g, Saturated Fat: 5g, Sodium: 63mg, Potassium: 761mg, Fiber: 7g, Sugar: 7g, Iron: 3mg
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