When I think about my favorite foods, this recipe really covers all the bases. I love pesto and I definitely prefer it a little on the fresh, tangy and even a little spicy side much more than the cheesy side, so it is so easy for me to make it vegan. Basil plants are the absolute best. If you have one, I encourage you to make this recipe when you have an abundance of fresh basil leaves growing on the plant. If you don’t have one, no problem - you can buy fresh basil at the grocery store or your grocer may sell basil plants. You can also use ½ basil and ½ parsley leaves in this recipe if you prefer. I call this a salad because it is so much more than a bowl of pasta. Delicious roasted cauliflower and fresh arugula all drizzled with olive oil and balsamic vinegar make this recipe so unique and it all comes together in a flash. I’m always happy to have leftover pesto sauce to use on almost everything. Enjoy!
Yield: 4 servings
Cooking time: 25 minutes
Ingredients
16 oz cauliflower florets
1 tsp neutral high heat cooking oil
1 and ½ tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp paprika
2 cups of pasta such as farfalle, fusilli or penne, uncooked. GF pasta is a great option and I love using fresh pasta in this recipe too.
1 cup packed fresh basil leaves. If you don’t have an entire cup of fresh basil, you can use ½ cup basil and ½ cup parsley leaves removed from stems.
½ cup olive oil. Plus more to garnish.
¼ cup lemon juice
1 avocado
½ cup pine nuts. You can substitute with sliced almonds too, which cost less. The consistency will not be as smooth, but it will still be delicious.
2 garlic cloves, peeled and left whole
1-2 tsp jalapeño, seeds removed. Optional based on your spice preference.
2 cups packed arugula
Balsamic vinegar. Optional to garnish.
Preparation
Step 1: Preheat your oven to 425°. Spread the cauliflower florets on a lined baking sheet. Drizzle with the neutral cooking oil and sprinkle with ½ tsp salt, pepper, garlic powder and paprika. Roast in the oven for 20 minutes, turning halfway through.
Step 2: Meanwhile, bring a large pot of salted water to boil. Once boiling, cook your pasta per the package instructions. Drain the pasta, reserving ¼ cup of the pasta water and add the pasta to a large serving bowl.
Step 3: In a food processor or blender, add the basil, olive oil, lemon juice, avocado, pine nuts, peeled whole garlic cloves, jalepeño (if using) and 1 tsp salt. Blend on high until smooth and creamy. Feel free to add more oil, lemon juice and salt to achieve the desired consistency and flavor. The pesto should be creamy and saucy to spread on the pasta.
Step 4: Once the cauliflower has finished roasting, add it to the serving bowl along with your pasta. Pour the pesto on top of the cauliflower and pasta, along with the ¼ cup of reserved pasta water, and gently stir to combine. Add the arugula on top and toss all together or serve the pasta over a bed of arugula on individual plates or bowls. If you’d like, garnish with parsley and additional basil leaves and drizzle with olive oil and balsamic vinegar.
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