This simple pasta dish has roasted cauliflower and tomatoes with a tasty pesto sauce made of walnuts and basil. This vegan meal is filling and tasty.
Ingredients: 1 head cauliflower, cut into small florets. 200g cherry tomatoes, halved. 200g whole wheat pasta. 50g walnuts, chopped. 2 cloves garlic, minced. 1/4 cup nutritional yeast. 1/4 cup fresh basil leaves. 2 tbsp olive oil. Salt and pepper, to taste.
Instructions: Preheat the oven to 200C 400F. Toss cauliflower florets and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and slightly charred. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining. In a food processor, combine walnuts, garlic, nutritional yeast, basil, remaining olive oil, salt, and pepper. Pulse until a coarse paste forms. In a large bowl, mix together the cooked pasta, roasted cauliflower and tomatoes, pesto sauce, and enough reserved pasta water to create a creamy consistency. Serve hot, garnished with extra basil leaves and a sprinkle of nutritional yeast.
Prep Time: 15 minutes
Cook Time: 30 minutes
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