Colorful Vegan Pasta with Cauliflower and Roasted Okra

  • Author: Caroline


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 23 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