Pesto Chickpea Pasta with Sautéed Cauliflower [gluten-free, vegan]


One of my favorite ways to consume plant-based protein is with pasta made from legumes. In this dish, I use a quick homemade pesto and the most flavorful sautéed cauliflower and all of these flavors work together SO well. I was honestly shocked by how delicious this combination is!

Normal wheat pasta always used to leave me feeling bloated and uncomfortably full when I would eat it when I was younger. When I first started trying different kinds of legume pasta, I was pleasantly surprised by how it did not leave me feeling the same way as traditional wheat pasta – plus, it is chalked full of fiber and protein unlike traditional pasta. In this recipe, I use chickpea pasta, but I also love red lentil pasta too!

I am so excited for you guys to try this delicious, flavorful dish filled with so many nourishing ingredients!

[makes 1 large serving or 2 smaller servings]

Ingredients : 


  • 4 oz chickpea pasta – about 1/2 box (I used this one)

Pesto sauce

  • 3/4 fresh basil leaves, packed
  • 1/4 cup raw, sprouted cashews
  • 1/4 tsp garlic powder
  • Large pinch of pink salt (adjust to taste)
  • 2 tsp fresh lemon juice
  • 3 tb olive oil

Sautéed Cauliflower

  • 1 cup small cauliflower florets
  • 1 tb olive oil
  • Pinch of pink salt (adjust to taste)
  • 1/4 tsp garlic powder


  1. Bring a large pot of water to a boil and prepare pasta according to package. Drain pasta and set aside.
  2. In a small pan, sauté the cauliflower florets in the olive oil with seasonings over low/medium heat for 8-10 minutes, until tender and golden.
  3. In a food processor, combine all of the ingredients for the pesto sauce. Blend until the mixture is smooth and well combined.
  4. Toss the prepared pasta with all of the pesto sauce and sautéed cauliflower. Serve warm and enjoy!

Lots of love, Worth

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