Protein Packed Roasted Cauliflower and Snap Pea Pasta with a Nut-Free Pesto

 

 

You know those cravings you get for a creamy, savory, oh so delicious linguine? Well, this recipe, made with our plant-based protein-packed Red Lentil Linguine, is going to give your comfort-food favorites a run for their money. Avocado slices and homemade nut-free pesto create a creamy flavor, while spicy cauliflower bites add a delicious kick.

Of course, those creamy, savory cravings are often accompanied by sweet tooth cravings, and this Dark Chocolate Quinoa Pudding made with our organic red quinoa is sure to satisfy.

Roasted Cauliflower and Snap Pea Pasta with Nut-Free Pesto

Roasted Cauliflower:

  • 2 cups cauliflower, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons gluten-free tahini
  • 1/2 teaspoon salt
  • 1/2 tsp red pepper flakes

Nut-Free Pesto:

  • 3 cups basil, chopped
  • 3/4 cup Navitas Naturals hemp seeds
  • 2 teaspoons salt
  • 1/2 lemon, juiced
  • 3/4 cup Parmesan cheese, shredded
  • 1/4 cup olive oil

Directions

  1. Preheat oven to 425ºF.
  2. Combine olive oil and tahini in a bowl.
  3. On a parchment-lined baking pan, arrange chopped cauliflower in a single layer and drizzle with oil and tahini mixture. Sprinkle with salt and red pepper flakes and bake for 30 minutes, until golden brown and crispy on the edges.
  4. While the cauliflower is roasting, prepare the pesto by adding basil, hemp seeds, salt, lemon juice, and Parmesan to a food processor. Pulse until combined, then drizzle in olive oil with the processor running until you reach the desired consistency.
  5. Prepare pasta according to package instructions.
  6. Toss cooked pasta with homemade pesto, cauliflower and snap peas. Top with sliced avocado and additional Parmesan as desired.

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