Posted on April 24 2020
Roasted spicy cauliflower and chickpeas with gluten free pasta drenched in a silky smooth, unbelievably tasty roast-garlic butternut sauce! This heart-warming, comforting, clean eating, vegan dish will give you ALLL the feels. Try my Cauliflower Chickpea Pasta With Garlic Butternut Sauce TODAY!!
Super duper simple to make, it takes just 30 minutes to throw this scrummy combo together.
And heaven help us, it’s GOOD.
Actually, scratch that, we don’t need help from this meal – it’s completely healthy, vegan, and absolutely wonderful tasting!
So basically, make and eat as much as you like…
Cauliflower Chickpea Pasta With Garlic Butternut Sauce is made with:
- Fresh butternut squash (you can use canned if necessary), pumpkin works too.
- Coconut milk
- Cauliflower florets, canned chickpeas and garlic cloves
- Turmeric, ginger, cumin, cayenne pepper and dried herbs
- Pink salt and ground black pepper
- Gluten free pasta of your choice – I used fusilli chickpea pasta (or use ordinary pasta)
- Avocado and rocket (arugula) for serving – optional but highly advisable 😉
Here’s how to make it:
- Steam butternut until tender
- Roast the cauliflower, chickpeas and garlic cloves in avocado oil (or coconut oil) and spices – SO SO SO YUMMY!
- Blend butternut with roasted garlic cloves, coconut milk and salt
- Prepare your pasta as per instructions
- Build your bowls with pasta, spoon over butternut sauce, top with cauliflower and chickpeas and arrange avocado and rocket as desired
You will also love my Chicken Chickpea Coconut Curry, my Cuban-Style Chicken Rice Bake, my Dairy Free Cream Of Chicken Soup and my Hummingbird Cupcakes With Honey Glaze!
Ahhh the flavours and aromas of this dish are second to none.
I find I’m usually happier when I know that the delicious food I’m eating is as good for my body as it is for my mood!
Cauliflower Chickpea Pasta With Garlic Butternut Sauce definitely ticks all the boxes for:
- Quick and easy – TICK
- Healthy – TICK
- Happy tummies – TICK
- Good moods all around! – TICK
The whole family will adore this meal. And if you’re cooking for someone who has to have meat protein at dinner time (I feel your pain, JK!), a few pieces of chicken breast would be perfect with this pasta!
Leftovers can be stored in an airtight container in the fridge for up to 5 days, and can be stored in the same way in the freezer for several months.
Here’s the recipe! Happy cooking everyone…
This heart-warming, clean eating, vegan dish drenched in a silky smooth, unbelievably tasty roasted-garlic butternut sauce will give you ALLL the feels.
- 2 cups butternut , peeled and diced
- 1/2 head cauliflower , sliced into florets
- 400 g canned chickpeas , drained and rinsed
- 3 cloves garlic , whole
- 3 tbsp avocado oil , or coconut oil
- 1 tsp turmeric
- 1/2 tsp ginger
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- 3/4 cup coconut milk
- Himalayan pink salt , to taste
- Ground black pepper , to taste
- Your favourite pasta (I used Happy Earth People fusilli chickpea pasta)
-
Preheat oven to 220°C.
-
Steam butternut for 15 minutes until very tender, set aside to cool.
-
While butternut steams, place cauliflower, chickpeas and garlic cloves on a large baking sheet, drizzle with avocado oil, season with turmeric, ginger, cumin, cayenne pepper and Himalayan pink salt and ground black pepper (to taste), toss until well coated. Roast for 18 – 20 minutes until golden and tender.
-
Blend butternut with coconut milk, roast garlic cloves and salt until silky smooth, pour back into saucepan and gently re-heat.
-
Prepare pasta as per instructions while cauliflower roasts.
-
Arrange pasta in bowls, pour over butternut sauce and toss a little, top with cauliflower and chickpeas, arrange avocado slices and rocket (arugula) as desired. Voila, amazingly yummy goodness, enjoy!!
Notes: You can substitute pumpkin for the butternut squash if you prefer.
