Rustic Cauliflower, Walnut and Fresh Tomato Pesto Pasta

This simple pasta dish has roasted cauliflower and tomatoes with a tasty pesto sauce made of walnuts and basil. This vegan meal is filling and tasty.

Ingredients:

• 1 head cauliflower, cut into small florets
• 200g cherry tomatoes, halved
• 200g whole wheat pasta
• 50g walnuts, chopped
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

Preheat the oven to 200C 400F

Toss cauliflower florets and cherry tomatoes with 1 tbsp olive oil, salt, and pepper

Spread them on a baking sheet and roast for 25-30 minutes, until tender and slightly charred

Cook pasta according to package instructions

Reserve 1/2 cup of pasta water before draining

In a food processor, combine walnuts, garlic, nutritional yeast, basil, remaining olive oil, salt, and pepper

Pulse until a coarse paste forms

In a large bowl, mix together the cooked pasta, roasted cauliflower and tomatoes, pesto sauce, and enough reserved pasta water to create a creamy consistency

Serve hot, garnished with extra basil leaves and a sprinkle of nutritional yeast