When you become an intuitive eater and learn to listen to what your body wants, sometimes you’ll want pizza, and sometimes you’ll want fresh local veggies.
Tonight, after having a weekend of delicious food (& yummy milkbar cake for my birthday), it wanted something fresh and nutritious –
Colorful Vegan Pasta with Cauliflower and Roasted Okra was on the menu!
I truly enjoy cooking, but some nights (especially a work night), I like to let the cooking do all the work for me. Roasted veggies ALWAYS delivers when you don’t feel like staying in the kitchen. Simply preheat the oven, add some sliced veggies to a sheet pan and let the oven do all the labor. Success! And pasta only takes 8 minutes or less, hard to beat.
I got these vegetables at the farmer’s market up in the NC mountains this weekend – it was such a neat market! I love seeing all the bright colorful produce that these farmers worked so hard to produce. And I also love seeing the unique non-produce items at each different farmer’s market – I found caramelized cacao nibs and obviously had to buy them…I’m thinking they would make a delicious cake topping! (If they last….) 😊Print
Eat the rainbow with this delicious high-fiber vegan meal. Easy to whip up during a weeknight – all comes together in under 20 minutes!
For the Pasta
- 1 box Chickpeas Pasta (such as Banza)
- 1/8 cup pesto
- 1 medium tomato, diced
For the Cauliflower:
- 1 TBSP olive oil
- 3 medium heads of cauliflower (try a mix of orange, white, and purple!)
- 1/2 TBSP Italian herb blend (such as rosemary, thyme, garlic, onion, basil, etc.)
- Sea salt, to taste
For the Okra:
- 1/2 lb okra (or 2–3 cups)
- 1 TBSP olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Preheat oven to 400 degrees. Line sheet pan with parchment paper.
Slice okra into 1/2 in pieces and spread evenly on sheet pan with olive oil. Sprinkle with salt, pepper, and garlic powder. Roast for 15-20 minutes, shaking pan every 5 minutes or so.
While okra is roasting, chop cauliflower into bite-sized florets and add to large saute pan with olive oil and seasonings. Saute on medium for ~10-15 minutes or until soft. While cauliflower sautes, cook pasta.
Cook pasta according to package directions – heat 8 cups of water until boiling in a sauce pan.
Once water is boiling, add pasta and stir immediately. Cook for 6-8 minutes, stirring every so often.
Once pasta is finished cooking, drain and rinse with cold water. While still in strainer, mix with pesto and stir until combined. Add a dash of salt if desired.
Add pasta to dish, with finished roasted okra and cauliflower and enjoy immediately!
- Category: Main Entree
- Cuisine: Pasta
Keywords: cauliflower, pasta, gluten free, vegan, vegetarian, entree, meal, lunch, dinner, chickpea pasta, okra
I’ve talked about this chickpea pasta before, but it tastes just like regular pasta, but is higher in both protein and fiber (aka tools for feeling full and satisfied)! This pasta help you feel more satisfied and has longer staying power than traditional pasta. I feel content after eating this pasta, and it’s just SO delicious, too! I love the creaminess of the pesto with this pasta. This pesto is unique too. Feel free to use any pesto you like, I found this one at the aforementioned farmers market and its surprisingly made from pea micro greens! Such a different taste, and let me tell you, i am a fannnn.