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Cassava Flour Pesto Pasta and Roasted Vegetables makes the perfect easy grain-free dish with your choice of protein for an easy weeknight dinner.

Pesto Pasta and Roasted Vegetables (Dairy Free)

Cassava Flour Pesto Pasta and Roasted Vegetables makes the perfect easy grain-free dish with your choice of protein for an easy weeknight dinner.

COURSE Main Course
Cuisine American
PREP TIME 20 minutes
COOK TIME 30 minutes
TOTAL TIME 50 minutes
SERVINGS 4

INGREDIENTS

  • 1 Box Cassava Fusilli

For vegetables:

  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 2 cups baby cauliflower or regular cauliflower florets
  • 2 zucchini sliced

For pesto:

  • 1 cup fresh basil
  • 1/3 cup cashews or nut of choice
  • 2 tbsp olive oil
  • 3-4 tbsp water
  • 1 tsp salt
  • 1 clove garlic
  • 1/4 fresh lemon squeezed (about 1-2 tablespoons juice)

INSTRUCTIONS

  1. Preheat oven to 400 F. Toss vegetables with oil and salt until combined, then spread evenly on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until vegetables are soft. Remove from the oven and flip the veggies halfway through for even roasting.
  2. To make pesto: combine all pesto ingredients in a blender or food processor and blend for 2 minutes, or until smooth. Place in a small bowl and set aside.
  3. To make pasta: Boil 3 quarts of water in a pot. Add a pinch of salt and pasta and cook for 10 minutes. Drain and toss with 2/3 of the pesto. Top with roasted vegetables and serve with extra pesto.