Creamy Olive Pasta With Cauliflower
Servings:6 servings
Creamy pasta sauce made with kalamata olives, fresh lemon, garlic, and white beans. Pair it with oil-free roasted cauliflower and your favorite pasta for a delicious and healthy weeknight meal. Vegan and free from nuts, soy and oil.
Ingredients
- 16 ounces dried whole-wheat penne or your pasta of choice
- 1 extra large head cauliflower, cut into florets (For a more vegetable-rich dish, go for two heads!)
- 3 cups cooked cannelini beans, divided
- ⅓ cup fresh lemon juice
- 3 tablespoon hemp hearts or other raw seed such as sunflower
- 2 cloves garlic
- ½ cup pitted kalamata olives, divided - Check ingredients; jarred varieties are usually oil-free.
- sea salt
- pepper
- handful fresh basil or parsley
- Vegan Cheesy Sprinkle (Parm), optional garnish
Instructions
- Place a baking sheet in the oven, and preheat to 400 degrees F. Once hot, removed baking sheet, and arrange florets in a single layer. Sprinkle with salt. Roast until barely fork tender, about 30 minutes, flipping at the halfway point.
- Bring a pot of salted water to a boil. Cook pasta according to package directions, and drain in a colander.
- Combine the lemon juice, hemp seeds, garlic, half of the cannellini beans, and ½ teaspoon salt in a blender. Blend until smooth. Add about half of the olives (12 to 15 olives), and blend again. Taste and adjust salt/liquid and add a few more olives if desired. Add a splash of water if you need to thin the sauce.
- While the pasta drains, pour the kalamata sauce into the pot to warm it through. Add the pasta, cauliflower, and remaining white beans to the pot and stir to coat. Slice the remaining olives, and sprinkle on top along with the basil or parsley.
- Serve with Vegan Cheesy Sprinkle if desired.
Notes
Store leftover pasta in the refrigerator for up to 4 days.
Nutrition
Calories: 475kcal | Carbohydrates: 81g | Protein: 21g | Fat: 10g | Cholesterol: 0mg | Sodium: 455mg | Fiber: 15g
