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A plate holds pasta topped with cauliflower and walnuts and chopped tomatoes.
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Roasted Cauliflower Pasta

Fall in love with this simple, but elegant Cauliflower Pasta with walnuts added for flavor, texture, and nutrition. This easy, 30-minutes-or-less recipe is loaded with healthy ingredients.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 457kcal

Ingredients

  • 4 oz uncooked spaghetti
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 3 cups cauliflower florets
  • 2 cloves garlic chopped
  • ¼ cup walnuts chopped
  • ½ cup cherry tomatoes sliced
  • 3-4 fresh basil leaves
  • salt and pepper to taste

Instructions

  • Cook the pasta in a saucepan of salted boiling water for about 8 minutes, until al dente. Drain, reserving 1/3 cup of the cooking liquid.
  • Heat the oil and vegan butter in a skillet over medium-high heat. Add the cauliflower florets, stirring to coat evenly. Cook until the cauliflower is slightly tender and golden brown, about 10 minutes.
  • Remove from heat, add the reserved cooking liquid, chopped garlic, walnuts, and sliced cherry tomatoes. Stir these ingredients around the pan so everything is fully coated. Place a lid over the pan while you plate the pasta.
  • Immediately before serving, chop the basil leaves and stir these into the cauliflower mixture along with salt and pepper to taste. Heap generous portions of the cauliflower mixture over both plates of pasta. Optional: Sprinkle the top with vegan parmesan.

Nutrition

Calories: 457kcal | Carbohydrates: 54g | Protein: 13g | Fat: 22g | Saturated Fat: 3g | Sodium: 98mg | Potassium: 720mg | Fiber: 6g | Sugar: 5g | Vitamin A: 480IU | Vitamin C: 81.8mg | Calcium: 65mg | Iron: 2.1mg