Creamy Cauliflower Pesto Pasta

Author: Recipes_kw
No ratings yet
Prep Time 35 mins
Total Time 35 mins
Course Main Course, Pastas
Cuisine Italian
Servings 4 Servings


  • Stove
  • Food Processor


  • 3 1/2 cups cauliflower florets fresh or frozen
  • 1 1/2 cups water
  • 2 cubes vegetable bouillon *see our Homemade Bouillon recipe link
  • 3 cups rotini pasta Tinkyada Brand
  • 2 1/2 cups Italian veggie mix frozen *see below
  • 1/2 cup plant-based milk unsweetened
  • 1 tbsp nutritional yeast
  • 1/2 cup basil fresh
  • 1/2 tsp salt
  • 1/2 tsp black pepper fresh cracked


  • Heat a large pot over medium-high heat with the water and the vegetable bouillon cubes. Add in the cauliflower and simmer about 10 minutes. While the cauliflower is cooking, start heating water for the pasta.
  • Cook the pasta as directed on the package for the amount. Six minutes before the end of the cook time add in the Italian mix to heat through. Once done; drain and set to the side for later.
  • Carefully add the cauliflower and broth into a food processor along with the plant-based milk, nutritional yeast and basil. Blend until pureed then add salt and pepper to taste.
  • Add the sauce, pasta and veggies back into the large pot and heat over medium-low heat for about 3 minutes. Serve warm and enjoy!


*Italian Veggie Mix (broccoli florets, carrots, zucchini, Italian flat green beans)

My Notes

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