Description
If you’re in the mood for healthy comfort food that’s easy to make and packs in plenty of vegetables and greens, try this roasted cauliflower spinach pesto pasta.
Ingredients
Scale
- For cauliflower
- 1 head cauliflower, leaves removed, bottom stem trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For pesto
- 2 garlic cloves
- 1 cup packed baby spinach
- 1/4 cup salted roasted pistachios
- 1/2 ounce grated Parmesan
- 1/2 teaspoon kosher salt
- 1/4 teaspoons black pepper
- 1/3 cup olive oil
- For pasta
- 8 ounces orecchiette
- 1 tablespoon minced chives
- Shaved Parmesan for serving
- Chopped pistachios for serving
Instructions
- Preheat the oven to 425 degrees F.
- Cut the cauliflower lengthwise into 3/4-inch slices. On a sheet pan, toss the cauliflower 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Arrange the cauliflower in a single layer. Roast for 20-25 minutes, flipping halfway through cooking, until browned. Break up the larger slices of cauliflower into smaller pieces.
- While the cauliflower is roasting, make the pesto. Mince the garlic cloves in the bowl of a food processor. Add the spinach, pistachios, Parmesan, salt and pepper. Puree the mixture. While the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.
- Cook the orecchiette according to package instructions. In the last few minutes of cooking, warm the pesto in a large skillet over low heat. Use a slotted spoon to transfer the pasta to the skillet. Then add the cauliflower and chives, stirring everything together.
- Top with shaved Parmesan and chopped pistachios before serving.