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Vegan Pesto Broccoli Pasta topped with spicy roasted cauliflower.

Creamy Vegan Broccoli Pesto Pasta w/ Roasted Cauliflower

The most delicious Creamy Vegan Broccoli Pesto Pasta featuring finely chopped broccoli, coconut milk, Easy Vegan Basil Pesto, lots of garlic, lemon juice, and topped with crispy roasted cauliflower. Dinner can't get better than this!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Author: Liv King

Ingredients
 

Creamy Vegan Broccoli Pesto Pasta:

  • 8 oz Linguine Pasta
  • 1 tablespoon Olive Oil
  • ½ cup Sweet Onion minced
  • 2-3 Garlic Cloves minced
  • 1 cup Broccoli finely chopped
  • ½ cup Easy Vegan Basil Pesto
  • ½ cup Canned Coconut Milk
  • cup Reserved Pasta Water
  • 1-2 teaspoons Lemon Juice
  • Salt to taste
  • Black Pepper to taste

Crispy Roasted Cauliflower:

  • 3 cups Cauliflower
  • 1 tablespoon Olive Oil
  • 1 teaspoon Paprika
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Italian Seasoning
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • Pinch of Red Pepper Flakes

Instructions

  • Make ahead 1 batch of Easy Vegan Basil Pesto. You need ½ cup for this pasta recipe.
  • Preheat oven to 425F. 
  • Chop cauliflower into bite sized pieces and toss with olive oil and spices and seasoning. Bake for 20-25 minutes until crispy.
  • Cook linguine or pasta of choice according to the pasta directions. Don't forget to reserve some of the pasta water. 
  • Heat a large pan on medium high heat and add the olive oil. Add in the minced onion seasoned with a pinch of salt and cook until softened and starting to brown, about 5-7 minutes.
  • Toss in the minced garlic and finely chopped broccoli and another small pinch of salt and cook for another 5 minutes.
  • Add ½ cup of the vegan pesto that was prepped ahead and toss to coat. Whisk in the canned coconut milk and reserved pasta water. Simmer for 5 minutes.
  • Toss in the cooked pasta noodles and lemon juice. Taste and adjust salt and pepper if needed. 
  • Divide the pasta on to serving plates and top with roasted cauliflower and a pinch of red pepper flakes. Enjoy!

Notes

Yes! Simply reheat this dish by putting the leftover pasta on medium heat and adding a splash of coconut milk, a little more pesto if desired, and a pinch of salt. Toss until heated and plate. I recommend storing the cauliflower in a separate container and reheating at 350F for a few minutes. 
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