Cauliflower Pasta Recipe Vegan: Easy & Delicious Dinner Ideas

Looking for a delicious, comforting pasta dish that’s completely plant-based? This cauliflower pasta recipe vegan is a game-changer!

Cauliflower’s mild flavor and creamy texture make it the perfect star ingredient in a luscious pasta sauce that’s both satisfying and healthy. Whether you’re a seasoned vegan or just exploring more plant-based meals, this recipe offers a perfect blend of wholesome ingredients and bold flavors.

It’s easy to prepare, budget-friendly, and comes together in under 30 minutes—ideal for busy weeknights or cozy weekends.

From the tender roasted cauliflower to the garlicky, lemony sauce coating your favorite pasta, this dish proves you don’t need dairy or meat to enjoy a rich and creamy pasta experience. Plus, it’s packed with nutrients, fiber, and plant-based protein.

Pair it with a fresh salad or crusty bread, and you have a complete, nourishing meal everyone will love. Ready to dive into this flavorful vegan delight?

Let’s get cooking!

Why You’ll Love This Recipe

This vegan cauliflower pasta is incredibly versatile and packed with nutrition. The sauce is naturally creamy without any dairy, thanks to blended roasted cauliflower and a touch of olive oil.

It’s also gluten-free if you opt for your favorite gluten-free pasta.

The recipe is simple enough for beginner cooks but flavorful enough to impress guests. You get the benefits of cauliflower’s antioxidants along with fresh herbs and garlic, making it a wholesome comfort meal.

Plus, it’s budget-friendly and uses pantry staples you likely already have.

Best of all, it’s fully customizable: add your favorite veggies, spice it up with chili flakes, or toss in some toasted nuts for crunch. Perfect for meal prep or a quick dinner that feels gourmet!

Ingredients

• 1 medium head cauliflower, cut into florets
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup vegetable broth
• 1/4 cup raw cashews, soaked for 1 hour and drained
• Juice of 1 lemon
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste
• 12 ounces pasta (penne, fusilli, or gluten-free)
• Fresh basil or parsley, for garnish
• 2 tablespoons nutritional yeast (optional for cheesy flavor)

Equipment

• Large mixing bowl
• Baking sheet
• Food processor or high-speed blender
• Large pot for boiling pasta
• Skillet or sauté pan
• Measuring cups and spoons
• Knife and cutting board

Instructions

1. Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
2. Roast the cauliflower for 20-25 minutes, turning halfway through, until golden and tender.
3. While the cauliflower roasts, cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
4. In a skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
5. Transfer the roasted cauliflower, sautéed onion and garlic, soaked cashews, vegetable broth, lemon juice, and nutritional yeast (if using) to a food processor or blender.
6. Blend on high until smooth and creamy. You may need to scrape down the sides and add a splash more broth or water to reach your desired consistency.
7. Taste and adjust seasoning with salt, pepper, or more lemon juice as needed.
8. Return the sauce to the skillet and gently warm it over low heat. Add the cooked pasta and toss to combine, making sure every piece is well-coated in the creamy cauliflower sauce.
9. Serve immediately, garnished with fresh basil or parsley. Sprinkle extra nutritional yeast on top for a cheesy finish, if desired.

Tips & Variations

“For an extra boost of flavor, roast some cherry tomatoes or mushrooms alongside the cauliflower and mix them into the sauce.”

• Make it gluten-free: Use your favorite gluten-free pasta or spiralized veggies such as zucchini noodles.
• Protein boost: Stir in cooked chickpeas or crispy tofu cubes for added protein.
• Herb swaps: Try thyme, oregano, or rosemary instead of basil for different flavor profiles.
• Spicy kick: Add a pinch more red pepper flakes or a dash of smoked paprika to the sauce.
• Storage: This sauce keeps well in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a little extra broth.

Nutrition Facts

Serving Suggestions

This vegan cauliflower pasta pairs wonderfully with a fresh green salad dressed in lemon vinaigrette or a crunchy kale Caesar salad for some extra greens.

For a heartier meal, serve alongside roasted vegetables like Brussels sprouts, asparagus, or a medley of root vegetables.

Don’t forget some crusty bread or garlic bread to soak up any leftover sauce. If you love exploring vegan dishes, you might enjoy our Lemon Ricotta Pasta With Arugula Recipe or try a lighter option like the Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

This cauliflower pasta recipe vegan is a fantastic addition to your plant-based cooking repertoire. It’s creamy, flavorful, and incredibly satisfying without relying on dairy or heavy creams.

The roasted cauliflower creates a silky sauce that feels indulgent but remains nourishing and light. Perfect for busy nights, this dish comes together with simple ingredients and minimal fuss, making it accessible to cooks of all levels.

Whether you’re cooking for yourself, your family, or friends, this recipe is sure to impress with its balance of flavors and textures. Don’t forget to experiment with herbs and spices to make it your own.

For more delicious ideas, check out our Lion’S Mane Mushroom Crumble Recipes for a savory side or the Low Fodmap Appetizer Recipes for light starters that complement this meal beautifully.

Happy cooking and enjoy your vibrant, vegan cauliflower pasta!

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