Pasta with Romesco Sauce and Roasted Cauliflower

This Pasta with Romesco Sauce and Roasted Cauliflower is an easy healthy dinner that can be ready in just over 30 minutes! Vegan, Gluten Free, and Oil Free.

You know those nights when you want something kind of fancy (and definitely tasty) for dinner, but ya just don’t feel like putting in the effort?

This recipe is for one of those nights.

Seriously, friends. This Pasta with Romesco Sauce and Roasted Cauliflower is 

1. SO. FREAKIN. TASTY.
2. Looks pretty dang fancy (let’s be real — we all eat with our eyes first)
3. Takes just about 30 minutes from start to finish. And if you make your Romesco Sauce ahead of time, it’ll be even easier.

To be honest, I’m not sure if Romesco Sauce is traditionally served over pasta…but who cares, it tastes good. Which pretty much sums up my philosophy with food. Following the same ol’ recipes and techniques gets kind of boring, ya know? But I’m pretty sure I could eat this Pasta with Romesco Sauce and Roasted Cauliflower for at least a month straight before I got sick of it. At least.

A Few Final Thoughts:

• Not feelin’ the Cauli? That’s cool, you can totally roast any other veggie you’d like. Or just skip it!
• I used Gluten Free Spaghetti (made from Chickpeas!) for this recipe, but you can really use whatever you’d like. This would probably be more fun with wagon wheels or bow ties if I’m being honest.
• If you’re looking for a super speedy meal, you can prep both the Romesco and Roasted Cauliflower in advance. Just reheat while the pasta is cooking, et voilà!

Want more Easy Dinner Recipes? You’ll also love this One Pot Mushroom Stroganoff and these Orange Tofu Buddha Bowls!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Pasta with Romesco Sauce and Roasted Cauliflower

Print Recipe

This Pasta with Romesco Sauce and Roasted Cauliflower is an easy healthy dinner that can be ready in just over 30 minutes! Vegan, Gluten Free, and Oil Free.

• Author: Caitlin Shoemaker
• Prep Time: 5 Minutes
• Cook Time: 30 Minuntes
• Total Time: 12 minute
• Yield: 3 Servings 1x

Ingredients

Scale 1x2x3x

• 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
• Romesco Sauce, to taste
• Optional Toppings: Chopped Parsley, Lemon Wedges

Instructions

1. Preheat the oven to 450F.
2. Place the Cauliflower Florets in a medium bowl and sprinkle with Smoked Paprika, Garlic Powder, and Salt. Stir well until all of the pieces are evenly coated, then transfer to a greased or lined baking tray and bake for 30 Minutes.
3. In the meantime, bring a large pot of water to a boil and cook according to the package instructions (Note: if you haven’t made your Romesco Sauce in advance, now would be a great time to do this!)
4. Once the Cauliflower has finished roasting, divide the Pasta equally into bowls and top with Romesco, Cauliflower, and any additional toppings as desired.

Notes

• I used Gluten Free Spaghetti (made from Chickpeas!) for this recipe, but you can really use whatever you’d like. This would probably be more fun with wagon wheels or bow ties if I’m being honest.
• If you’re looking for a super speedy meal, you can prep both the Romesco and Roasted Cauliflower in advance. Just reheat while the pasta is cooking, et voilà!

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