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4 from 2 votes

Vegan Roasted Cauliflower Pasta

Vegan Roasted Cauliflower Pasta is a hearty pasta dish. Oven-roasted cauliflower makes this recipe so delightful!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Main
Cuisine: Indian-Inspired
Servings: 2
Author: Plant-Based Matters

Ingredients

Roasted Cauliflower

  • 4 cups cauliflower florets
  • 1/2 tbsp extra virgin olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika powder
  • 3/4 tsp sea salt
  • 1/8 tsp black pepper

The Rest

  • 1/2 lb fusilli
  • Sea salt for cooking pasta
  • 2 tbsp extra virgin olive oil plus more for serving
  • 1/2 cup finely chopped yellow onion
  • 2 tbsp nutritional yeast
  • 1/2 cup pasta cooking water
  • 3/4 cup unsweetened plain almond milk
  • 1/4 tsp sea salt adjust to taste
  • minced parsley as garnish optional

Instructions

  • Preheat the oven at 425°F degrees.
  • Meanwhile, prepare the roasted cauliflower. In a prep bowl, combine all the roasted cauliflower ingredients. Toss until the cauliflower florets are evenly coated.
  • On a baking sheet with a parchment paper, spread out the seasoned cauliflower and bake for 40-45 minutes until cauliflower is slightly charred on the edges.
  • When the cauliflower is almost done, start preparing the rest. In a pot, start boiling water for cooking pasta. Once the water is boiling, salt the water and start cooking pasta for 8-10 minutes (or follow the instructions on the package.) Be sure to reserve the pasta cooking water.
  • Meanwhile, heat up a frying pan at medium high heat. Pour extra virgin olive oil and add onion. Cook for 5 minutes until golden brown.
  • Add nutritional yeast and cook for a minute to bring out the flavor of the nutritional yeast. Add pasta cooking water to deglaze the pan then add almond milk. Stir until well blended.
  • When the roasted cauliflower is ready, add to the sauce. Partially break down the florets with a cooking utensil. Let it simmer until the pasta is ready.
  • Once the pasta is cooked, drain the pasta and transfer it to the sauce. Give a quick toss.
  • Serve with minced parsley to garnish (optional.) Drizzle some additional extra virgin olive oil on top.

Notes

Tips

  • You can prepare oven-roasted cauliflower a few days in advance to save time. To do so, roast the cauliflower in the same way by following Step 1-3. Once they are completely cooled down, store in a container with lid. When you are ready to prepare the dish, simply add to the sauce in step 7 (reheating cauliflower in the sauce adds extra 1-2 minutes of cooking time.)