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Crispy Roasted Cauliflower with Creamy Pesto Pasta

A delightful combination of crunchy roasted cauliflower and rich creamy pesto pasta, perfect for weeknights or a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 head head of cauliflower, cut into florets Fresh cauliflower for the best texture.
  • 2 tablespoons olive oil Extra virgin olive oil preferred.
  • Salt and pepper to taste Adjust according to personal preference.
For the Pasta
  • 8 ounces pasta (e.g., fettuccine or penne) Cook according to package instructions.
  • 1 cup pesto sauce (store-bought or homemade) Homemade pesto can be customized.
  • 1/2 cup heavy cream Feel free to substitute with dairy-free cream for vegan option.
  • Parmesan cheese for serving Grated Parmesan adds flavor and richness.
  • Fresh basil for garnish Adds a fresh, aromatic touch.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. Toss the cauliflower florets with olive oil, salt, and pepper on a baking sheet.
  3. Roast in the oven for about 25-30 minutes, until crispy and golden.
Cooking the Pasta
  1. Meanwhile, cook the pasta according to package instructions.
  2. In a large skillet, combine the pesto and heavy cream over medium heat, stirring until warmed through.
  3. Drain the pasta and add it to the skillet, tossing to coat.
Serving
  1. Serve the pasta topped with roasted cauliflower, grated Parmesan cheese, and fresh basil.

Notes

To store leftovers, place them in an airtight container in the fridge. The dish stays fresh for about 2-3 days. Reheat with a splash of water to loosen the sauce.