Garlic Chili Pasta with Roasted Cauliflower
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Minimalist Baker · by Minimalist Baker★ 4.8 (91)

Garlic Chili Pasta with Roasted Cauliflower

NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 11%
CARBS 16G21% OF CAL
7G FIBER3G SUGAR7G OTHER
FAT 26G75% OF CAL
3G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Linguini tossed with roasted garlic cauliflower, red pepper flakes, and fresh parsley, topped with vegan Parmesan and pine nuts. Simple, plant-based, and ready in 30 minutes. Flavorful and satisfying without meat or dairy.

mainitalianpastagluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 small head cauliflower ((large stems removed // florets separated))
  • 2-3 Tbsp olive or grape seed oil
  • 3 cloves garlic* ((minced))
  • 1/4 tsp red pepper flakes ((more or less to taste))
  • 1/4 heaping tsp sea salt
  • 2 cups vegetable broth
  • 12 oz linguini or fettuccini ((ensure vegan friendly | sub gluten-free pasta to keep GF))
  • 1/4 cup olive oil ((use extra virgin here if you have it for more flavor))
  • 3 cloves garlic ((skin removed + smashed NOT minced))
  • 1/4 tsp red pepper flakes ((reduce for less heat))
  • 2 Tbsp fresh chopped parsley ((plus more for serving))
  • 2 Tbsp toasted pine nuts (plus more for serving)
  • 1/4 cup vegan parmesan cheese
  • Salt + Pepper ((to taste))
PREP
5M
SODIUM
828MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.