Creamy Vegan Spinach Pesto + Charred Cauliflower

A little coconut cream stretches a long way in this recipe. It brings a silkiness to the pasta and layers in some of those good for you fats.

Paired with the smoky taste of the charred cauliflower, these flavors are rich, complex, and oh so decadent.

This pasta recipe is inspired by Half Baked Harvest and is surprisingly vegan and gluten-free!

INGREDIENTS
1 bag nono Market pasta (gluten-free with additional adaptogens, Available on Amazon)
¼ cup coconut cream
1 head of cauliflower, broken into florets
Olive oil
To taste: salt, pepper, smoked paprika & chili flakes

For the pesto:
1 cup spinach leaves
½ cup basil leaves
½ cup walnuts
1 tbsp nutritional yeast
Juice from ½ lemon
To taste: salt & pepper

DIRECTIONS
Preheat oven to 425° F. Arrange cauliflower on a parchment paper-lined sheet pan. Drizzle generously with olive oil and season to taste. Roast for 20-30 mins, flipping halfway through until cauliflower is charred.

While veggies are roasting, bring a large pot of water to a rolling boil. Next, add a generous portion of salt to the water and then add the pasta. Gently stir intermittently for 8 to 10 mins until pasta is al dente. Once pasta is done, drain into a colander and then return it to the pot. Add coconut cream and stir.

Combine all pesto ingredients in a high-powered blender or food processor. Fold the pesto into the pasta and top with the charred cauliflower. Garnish with a dash more of the chili flakes and serve.