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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.
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!
I made this tonight and used pesto I made with fresh basil from my garden and froze over the summer. It was delicious! My husband and I polished off the whole thing. The cauliflower would be delicious in other things too. This one is going in the rotation.
Hi Sarah,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Good recipe. Will definitely make again.
Hi Corie,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Making this tonight can’t wait. Also where did you get that bowl from? It’s gorg!
Hey Kyia,
I hope you love the recipe, sorry I don’t have a link for the bowl, I found it at a vintage shop! xTieghan
Can this be made with regular cream also, or is the coconut milk crucial for the flavor? Thanks!
Hi Aimee,
Regular cream is great to use as well. I hope you love this recipe, please let me know if you give it a try! xTieghan
Sounds delicious! If I was to use store-bought pesto (gasp), how much would I need?
Thanks.
Hi Ellen,
I would use about 1 cup. I hope you love this recipe, please let me know if you give it a try! xTieghan
I came to ask the same thing. ?
SO GOOD. So many great flavors. I actually ran out of EVOO and had to use half olive oil and half canola. I was worried but it was great! Also, didn’t need coconut milk/pasta water/cream… the pesto coated fine without it.
Hey Abra,
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
This recipe will definitely become a frequent flyer in my family! The lemon zest and garlic gave the cauliflower a vibrant pop. My partner said the only thing he would change is making more next time. Loved it!
Hey Carrie,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
This recipe is terrific! Wonderful mix of flavors and textures. We are vegetarians so I baked marinated tofu cubes in oven at same time with cauliflower and toasted some walnuts as well. Delicious!
Hey Emily,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
This was even better than I expected! Another win for HBH!
Hey Anne,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
I used random greens that I had in the fridge. And apparently, my Cauliflower was quite old so broccoli was substituted. Also increased the amount of garlic because I love it. Still turned out really delicious despite the fact that my daughter wouldn’t try it.
Hey Keri,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Do you think it’s ok to use prepared pesto and if so about how much?
Hi Jenny,
Totally, I would use about 1 cup. I hope you love this recipe, please let me know if you give it a try! xTieghan
I have been hesitant about trying cauliflower recipes but I decided to give this a go and I am so glad I did! An unexpected, unique mixture of flavors that complement each other well. I was a bit skeptical of having smoked paprika combined with pesto in one dish but it works beautifully. I added a bit extra coconut milk to make it creamier.
Hi Nicole,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Couldn’t get fresh basil and had to resort to buying a jar of prepared pesto, added the rest of the ingredient (no jalapeños), just a little less nuts and Parmesan and it was delicious. My teenage daughter loves your cauliflower Tinga tacos, which is in weekly rotation for dinner, lunch and sometimes even breakfast. After preparing this cauliflower (no red pepper flakes) she screeched “this might be even more perfect than the tacos”. Served the meal with a side of Sous Vide salmon and received lots of “yum”, “may I have second” and “can I take the leftovers to school/work” from the family. We try to stay clear of overly greasy, cheesy and spicy foods and this was the perfect dinner.
Hey Alex,
Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT
Can I use truffle pasta with this? It has been in my pantry for ever and I don’t know what to do with it! Thank you so much as always, Tieghan!
Hey Claire,
Sure, I don’t see why not! I hope you love the recipe, please let me know if you give it a try! xTieghan
Made this for dinner tonight – it was DELICIOUS. I used a tablespoon of lemon juice + 2 cloves of garlic and a dash of garlic powder when tossing the cauliflower. Otherwise, I left the recipe as is. It’s sure to be a classic in my house – my partner and I LOVED IT 🙂
Hey Julie,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!??
Loved it! Will make again and again!
Hey Randi,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
I haven’t a lot of time. Can I use a pesto already done?
Hi Emilie,
Yes, that will work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
This hit the spot and it is easy/quick to make on any week night! Air frying my cauliflower and using lemon garlic pepper for the cauliflower (I ran out of lemons at home) was the perfect compromise! Thank you!
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan