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Broccoli Cauliflower Pasta with Tahini Sauce

Vegan broccoli cauliflower pasta recipe in small white bowl on dark wood table. There is fork to the right of the plate and some loose parsley on the table. There is a glass of Pinot Noir in the corner.

5 from 1 reviews

An easy weeknight meal. This pasta dish is creamy and comforting because of its cumin tahini sauce.

Ingredients

Cumin Tahini Sauce* (if you want saucier pasta, double this)

Broccoli Cauliflower Pasta

Instructions

  1. Create cumin tahini sauce by combining all the ingredients in a small food processor (or whisk together vigorously in a bowl if needed). This sauce can easily be adjusted for thickness by adding tahini, thinness by adding water, heat by adding cayenne pepper, and richness by adding cumin.
  2. Preheat the oven to 425F. Toss the cauliflower, broccoli, and garlic with the olive oil in a bowl, and salt and pepper to taste, until vegetables are evenly coated in oil. Transfer to baking sheet and bake in the oven until the cauliflower and broccoli begins to brown, about 20 – 30 minutes. Toss halfway through cooking.
  3. While vegetables are roasting, bring a pot of salted water to a boil. Cook the pasta until al dente.
  4. While pasta is cooking, toast the walnuts in a small dry skillet over medium high heat until golden brown and fragrant (about 5 minutes). Shake the pan a few times while toasting to make sure different sides of walnuts are exposed to heat.
  5. To plate, toss the pasta with the cauliflower and broccoli. Drizzle in the cumin tahini sauce and continue to toss until the pasta and vegetables are evenly coated. Divide between bowls and top with the toasted walnuts and parsley.

Notes

*Recipe is a guide. Adapt ingredients and measurements as desired. Adapted from Dishing Up the Dirt’s Roasted Cauliflower Garlic Pasta with Lemon Tahini Sauce

Keywords: roasted broccoli, tahini pasta, creamy pasta, roasted broccoli and cauliflower, vegan pasta