30-Minute Roasted Cauliflower Pasta with Lemon Chimichurri

This easy pasta is full of fresh herbs and hearty cauliflower. It makes a great, quick, and easy weeknight dinner that’s packed with nutrients.

It’s March and I feel like I should be huddled inside freezing, but instead, I’m trying to spend as much time as I can outside because it’s so dang beautiful here! It’s feeling like spring, and I’m enjoying every minute of it. Spring weather makes me want to start eating a bit lighter than I do during winter, and the fresh herbs in this pasta really do the trick!

I’m celebrating March produce today with some other awesome bloggers, so don’t forget to scroll to the bottom of the page to see what they’ve cooked up! #EatSeasonal

I’ve been getting really into quick dinners lately, and I hope you’re enjoying them, too. While I still enjoy spending time in the kitchen, time seems much more limited these days, and I’d much rather spend the evenings sitting on the porch than standing over a stove.

30-Minute Roasted Cauliflower Pasta with Lemon Chimichurri Recipe Ingredients

• Cauliflower –  The roasted cauliflower lends this pasta a pleasant, nutty flavor and a hearty texture. I cut it into florets.
• Pasta – Both gluten-free and regular dry pasta work great in this recipe.
• Olive oil
• Salt and black pepper
• Lemon Chimichuri Sauce – The sauce calls for fresh cilantro and parsley, white onion, garlic, jalapeno, fresh lemon juice (from two lemons), olive oil, salt, and black pepper.

How To Make This Fresh Spring Pasta

1. Preheat oven to 400 degrees F. On a large sheet pan, toss together the cauliflower florets, olive oil, salt, and pepper. Place in the oven and roast until tender and browned, about 20 minutes, flipping once.
2. While the cauliflower is roasting, bring a large pot of water to a boil and cook the pasta according to the package directions.
3. Place all chimichurri ingredients into a food processor or blender and blend for 1 minute.
4. Drain pasta and place it back into the pot. Add in the roasted cauliflower and chimichurri sauce and mix until everything is combined. Best when served hot.

Recipe Tips and Thoughts

• This pasta is vegan and can be made gluten-free with GF pasta.
• Pasta is a great go-to when it comes to quick and easy meals, but I get a little tired of red sauce after a while. I think that March really calls for a nice, green pasta sauce, packed with lots of fresh herbs, garlic, and lemons, which gives it a bright, fresh taste.
• Store it in the fridge in an airtight container for up to four days.
• If you’re looking for a new and exciting weeknight dinner that won’t leave you in the kitchen all night then this pasta is for you.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Green Pasta Recipes?

Holiday Pesto Pasta Salad

Vegan Avocado Pesto Pasta

Green Goddess Pasta with Parmesan

Kale and White Bean Pasta with Parmesan

Garlic Parmesan Pasta with Roasted Broccoli

30-Minute Roasted Cauliflower Pasta with Lemon Chimichurri

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5 from 2 reviews

• Total Time: 30 minutes
• Yield: 4-6 1x

Print Recipe

Ingredients

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• 1 head cauliflower, cut into florets
• 12 ounces dry pasta, gluten free or regular
• 3 teaspoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Lemon Chimichuri Sauce:

• 1 cup fresh cilantro leaves
• 1 cup fresh Italian parsley leaves
• 1/4 cup chopped white onion
• 2 cloves garlic, minced
• Chopped jalapeno, to taste
• 6 tablespoons fresh lemon juice, about 2 lemons
• 6 tablespoons olive oil
• 1 teaspoon salt
• ¼ teaspoon black pepper

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Instructions

1. Pre-heat oven to 400 degrees F. On a large sheet pan toss together the cauliflower florets, olive oil and salt and pepper. Place in the oven and roast until tender and browned, about 20 minutes, flipping once.
2. While cauliflower is roasting, bring a large pot of water to a boil and cook pasta according to package directions.
3. Place all chimichuri ingredients into a food processor or blender and blend for 1 minute.
4. Drain pasta and place back into the pot. Add in the roasted cauliflower and chimichuri sauce and mix until everything is combined. Best when served hot.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner, Gluten Free, Vegan

Check out Becky’s beautiful guide to see what’s in season in March!

Creamy Vegan Kiwi Lime Avocado Pie by Letty’s Kitchen

Chana Aloo Gobi Masala: Chickpea, Potato, and Cauliflower Curry by Food for My Family

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula by Floating Kitchen

Spicy Lemon-Ginger Tonic Tea by Suitcase Foodist

Broccoli Rabe and Chicken Pizza with Basil Cream Sauce by Vintage Mixer

Hot Chili Blistered Asparagus with Sriracha Aioli by Kitchen Confidante

Glazed Meyer Lemon Bundt Cake with Candied Lemons by Simple Bites

Frozen Chocolate-Dipped Kiwi with Sea Salt by Project Domestication

Tempura Cauliflower with Spiced Yogurt Dipping Sauce by Completely Delicious

Easy Lemon Thyme Roasted Artichokes by Flavor the Moments

Healthy Shamrock Shake by Joy Food Sunshine

Curry Roasted Cauliflower by Healthy Seasonal Recipes

Thai Curry Cauliflower Soup by Mountain Mama Cooks