Pasta with Romesco Sauce and Roasted Cauliflower
This Pasta with Romesco Sauce and Roasted Cauliflower is a smoky, nutty, and satisfying plant based meal perfect for weeknights. Al dente pasta is tossed in a vibrant Romesco sauce and topped with crispy oven roasted cauliflower florets for a dish that’s both rustic and luxurious. Ready in under 40 minutes!
Ingredients
- 1 small head of Cauliflower cut into florets
- 1/2 tsp Smoked Paprika
- 1/2 tsp Garlic Powder
- Salt to taste
- 8 oz Pasta of Choice gluten free if needed
- 1 cup Romesco Sauce or to taste
- Optional Toppings: Chopped Parsley Lemon Wedges
Instructions
- Preheat the Oven: Set your oven to 450°F (230°C). Grease or line a baking sheet with parchment paper for easy cleanup.
- Season the Cauliflower: Place the cauliflower florets in a medium bowl. Sprinkle with the smoked paprika, garlic powder, and a generous pinch of salt. Stir well until all the florets are evenly coated with the seasoning.
- Roast the Cauliflower: Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the edges are deeply golden and crispy and the stems are fork tender.
- Cook the Pasta: While the cauliflower roasts, bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package directions until al dente. Reserve about 1/2 cup of the starchy pasta water, then drain the pasta.
- Warm the Sauce: While the pasta cooks, gently warm your prepared Romesco sauce in a separate large skillet over low heat, just until heated through. Add a splash of the reserved pasta water to thin the sauce to your desired consistency.
- Assemble and Serve: Add the drained pasta to the skillet with the warm Romesco sauce. Toss well to combine, coating every strand. Divide the pasta among bowls, top generously with the roasted cauliflower florets, and finish with a sprinkle of chopped parsley and a squeeze of fresh lemon juice, if desired. Serve immediately.
Notes
Pasta Choice: This recipe is fantastic with short shapes like wagon wheels, bow ties, or rigatoni that can scoop up the sauce. I used a chickpea spaghetti for a protein boost.
Make Ahead: For a super speedy meal, prepare the Romesco sauce and roast the cauliflower up to 3 days in advance. Simply reheat them gently while the pasta cooks.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Make Ahead: For a super speedy meal, prepare the Romesco sauce and roast the cauliflower up to 3 days in advance. Simply reheat them gently while the pasta cooks.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.