5 from 1 vote
Cauliflower Pasta recipe in the making
Cauliflower Pasta with Pumpkin {GF, Vegan}
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Cauliflower pasta made with roasted pumpkin and a crunchy raw cauliflower pesto is bound to be your new favorite meatless vegan dinner. A hearty and healthy gluten free meal.
Course: Dinner
Cuisine: Italian
Servings: 6
Calories: 446 kcal
Author: Vicky Berman
Ingredients
  • 3 cups cubed pumpkin
  • 1 tablespoon olive oil
  • salt/pepper to taste
  • 1 tablespoon fresh rosemary chopped
  • 1 small head cauliflower
  • 2 cloves garlic
  • 1/2 cup toasted slivered almonds
  • 2 tablespoons capers dried
  • 1/4 cup parsley
  • 1/4 cup nutritional yeast
  • 1 lemon zested
  • 1/3 cup extra virgin olive oil
  • 12 ounces Gluten Free Barilla Spaghetti
  • 1 cup reserved pasta water
  • Optional: 3 tablespoons dried cranberries
Instructions
  1. Prheat oven to 400 degrees F.
  2. In a large bowl toss pumpkin with 1 tablespoon olive oil, salt, pepper and rosemary. Place on baking sheet and bake for 30 minutes.
  3. In a food processor pulse the cauliflower in two batches until it resembles crumbs. Remove.
  4. To the food processor add garlic, slivered almonds, capers, parsley, lemon zest and nutritional yeast. Process until the mixture resembles crumbs.
  5. Combine the cauliflower rice mixture with the parsley almond mix. Add in 1/3 cup extra virgin olive oil and mix. Add salt/pepper to taste.
  6. Bring a large pot of water to a boil and prepare pasta according to package directions.
  7. Toss pasta with cauliflower pesto and up to 1 cup reserved pasta water (as needed). Add roasted pumpkin.
  8. Optional: serve topped with dried cranberries.
Recipe Notes

For non vegans you can also serve this pasta topped with pan seared seasoned chicken, diced up