This easy pasta is full of fresh herbs and hearty cauliflower and makes a great quick and easy weeknight dinner!
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 definately feeling like spring around here and I’m enjoying ever minute of it. Spring weather also makes me want to start eating a little lighter than I eat 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’m getting really into quick dinners lately so I hope you guys are 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 then standing over a stove.
Pasta is a great go-to when coming up with quick and easy meals, but I get a little tired of red sauce after awhile. And I think that March really calls for a nice green pasta sauce, so that is what we’re doing today. It’s packed with lots of fresh herbs, garlic and lemons which gives it such a bright taste!
The roasted cauliflower gives this pasta a nice nutty taste and a hearty bite! 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 🙂
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30-Minute Roasted Cauliflower Pasta with Lemon Chimichurri
Prep Time: 10 mins- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4-6 1x
- Category: Dinner, Gluten Free, Vegan
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Pin RecipeIngredients
- 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
Instructions
- 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.
- While cauliflower is roasting, bring a large pot of water to a boil and cook pasta according to package directions.
- Place all chimichuri ingredients into a food processor or blender and blend for 1 minute.
- 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.
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
Katie @ Whole Nourishment says
March 6, 2017 at 9:13 amA good tangy chimichurri and roasted cauliflower are two of my favorites things. But I never put them together with pasta. Now I’ll have to. Thanks for the spring inspiration Izzy!
Laura says
March 6, 2017 at 9:53 amPasta is the ultimate comfort food, but I love adding veggies like this to make it a touch healthier YUM!
marcie says
March 6, 2017 at 4:15 pmI agree with you — adding fresh herbs always makes a dish feel lighter and perfect for spring/summer. I LOVE chimichurri and stirring that into this pasta dish was a delicious idea!
Letty / Letty's Kitchen says
March 6, 2017 at 5:08 pmHow clever to turn chimichurri into pasta sauce! Pinning this one to make soon!
Liz @ Floating Kitchen says
March 6, 2017 at 5:32 pmI’m loving ALL the cauliflower recipes in our round-up this month. It’s awesome, because I’m totally obsessed with that veggie. Love this light chimichurri sauce. I bet it makes this dish so bright and fresh!
Becky says
March 6, 2017 at 10:31 pmLove the brightness of a good chimichurri!! This recipe sounds like a perfect bite for when winter meets spring!!
★★★★★
Traci | Vanilla And Bean says
March 7, 2017 at 7:50 amLooove this easy pasta Izzy… so much flavor, color and freshness here. I’ve not made pasta in far too long. Now I’m totally craving it! Delicious work my dear. And enjoy those evenings on the porch. It’s freezing here!! xo
kelley {mountain mama cooks} says
March 7, 2017 at 11:01 amWhat a gorgeous green sauce! I, too, get burned out on red sauce and we eat a fair amount of pasta. Loving all the gorgeous cauliflower recipes this month.
She Likes Food says
March 25, 2017 at 12:09 pmThanks, Kelley!! I’m loving all the cauliflower too!
Lydia @ Suitcase Foodist says
March 7, 2017 at 12:20 pmI’m all about a quick 30 minute meal. This looks just perfect for a weeknight meal….
Liren | Kitchen Confidante says
March 8, 2017 at 12:31 pmI love that this meal is simple enough that you can make it and spend the extra time outdoors! Hurray for flavorful chimichurris!