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Pesto Primavera with Roasted Cauliflower

Plate filled with pesto primavera pasta with a tarnished silver fork surrounded by scattered basil leaves.

A mix of gluten-free pasta and zucchini noodles tossed with roasted veggies and coated in a glorious kale-pesto sauce. The perfect combination of light and hearty. 

Scale

Ingredients

1 onion

1 red bell pepper

1 yellow bell pepper

2 tbsp vegetable broth, separated 

4 cloves garlic, minced

1 head cauliflower

1 large zucchini

8oz gluten-free spaghetti

Oil-Free Kale Pesto

1 c tightly-packed basil leaves

1 c loosely-packed kale

1 15oz can great northern beans

2 tbsp nutritional yeast

3 cloves garlic

2 tbsp lemon juice

1/4 c vegetable broth

1/2 tsp salt

Instructions

1. Preheat oven to 425 degrees F (215 C) and line a large baking sheet with parchment paper. While oven is preheating, slice onion into thin strips and roughly chop bell peppers. Spread onion and bell pepper onto the prepared baking sheet and douse with a tbsp of vegetable broth and a sprinkle of salt and pepper. Roast veggies for 30 minutes.

2. While the onion and bell pepper are roasting, cut cauliflower into florets. Once 30 minutes have passed, remove veggies from oven and carefully transfer them to a large skillet. Place cauliflower onto baking sheet and douse with remaining vegetable broth and another sprinkle of salt and pepper. Roast for 30 minutes.

3. As the cauliflower roasts, prepare the kale pesto. Place all ingredients into a large food processor and pulse until pesto is smooth with only a few visible chunks of greens. Set aside.

4. Once pesto is complete, make zucchini noodles using a spiralizer. Set “zoodles” aside once prepared. Begin heating a large pot of salted water and cook spaghetti noodles as box directs.

5. When cauliflower is done roasting, remove from oven and set aside. Begin heating the large skillet with the veggies over medium-high heat. Add in a splash of water or vegetable broth as needed. Cook for about 5 minutes then add garlic to the skillet and cook an additional 2. Once veggies are smelling fragrant, add in the zucchini noodles, the cooked pasta, and the roasted cauliflower. After everything is well-combined, add in the prepared pesto and toss to coat. Serve immediately. Pesto Primavera can keep in a sealed container in the refrigerator for 3-5 days. 

 

Equipment

Nutrition

Keywords: Pesto, Pasta