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Sun-dried Tomato Pesto Pasta with Cauliflower from Ingredients: Sundried Tom…

2 min read

Sun-dried Tomato Pesto Pasta with Cauliflower from @supriyaramankitchen


Sundried Tomato Pesto:
makes about 2 to 2.5 cups
1 jar or ~ 1.5 cups of sundried tomatoes (that’s packed in oil, reserve oil separately)
4 cloves garlic
1 cup packed fresh basil (or 2 tbsp dried basil)
1/4 cup pine nuts, toasted
1/2 cup vegan parmesan
1/2 cup nutritional yeast (optional, but highly recommend)
1/2 tsp coarse salt
1/4 tsp black pepper

serves 6-8
1 lb whole grain pasta
1 head of cauliflower, broken into florets
6-8 cloves garlic, thinly sliced
1 onion, thinly sliced
a packed handful of fresh basil leaves, or 1 tbsp dried basil
2 tbsp extra virgin olive oil
1 tsp coarse salt
3/4 cup sundried tomato pesto
1/2 cup water

In a food processor, or a blender, blend all the pesto ingredients together; the sun-dried tomatoes, toasted pine nuts, basil, garlic, salt, pepper, nutritional yeast, and parmesan cheese. Blend while slowly drizzling in reserved oil from the sun dried tomatoes. Blend until smooth. Set aside 3/4 cup for today’s pasta and store the rest in an airtight container in the fridge for later use.

-Heat olive oil in a skillet over medium heat. Add sliced garlic and once that’s golden in color, add sliced onions. Saute until they’re softened and start turning golden.
-Tear up a handful of fresh basil leaves and add to the garlic and onion mixture. Cook for a minute more.
– Add in the prepared sun-dried tomato pesto, along with 1/2 cup of water. Mix well.
– Toss in the cauliflower florets and add 1/2 tsp coarse salt. Simmer the veggie-pesto mixture for 6-8 minutes.
-Get a large pot of salted water to a rolling boil over high heat. Cook the pasta per package instructions (mine took about 8 minutes) Drain and set aside pasta.
-Once the cauliflower is cooked tender, toss in cooked pasta and fold gently together.
-Adjust the consistency by adding a bit more water if necessary. Remove from heat, add more fresh basil on top and enjoy!

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