Pesto Pasta with Roasted Cauliflower and Zucchini

ImageI haven’t posted much lately because I’ve been in a detox diet-induced food funk. I’m exceptionally privileged in that my insurance pays part of the cost to see a naturopath, and so I am, and of course the first step we took was to do a detox diet. In part it’s to just give my body a break, but it’s also to figure out if I have any food intolerances. I’m on day 10/21 and counting every single second because the list of foods I cannot eat is extremely restrictive: no gluten, no dairy, no eggs, no nightshades (potatoes, eggplant, tomatoes, peppers), no corn, no soy, no bananas/melon/strawberry, no peanuts/cashews/pistachios, no caffeine, no alcohol…. it goes on and on! Right now I’m so immersed in it that I can’t really speak fairly of my experience so far – perhaps I will when I’m done. I’ve also been quite sick with a cold for the last week, so that’s compounded everything and well… I’m hungry and cranky!

I’m also getting really bored of quinoa and beans (two of the big things I’m allowed to eat and should eat often because of the high levels of protein they contain)! Enter this dish. Green Door pesto with quinoa pasta, add some roasted veggies and a side of salad… yum! This is so easy to make, filling without weighing you down, and really delicious. You can use any kind of pasta, but if you’re avoiding gluten, check labels like a hawk: a lot of brown rice and quinoa pastas still contain wheat!

Pesto Pasta with Roasted Cauliflower and Zucchini

Source: Pesto from the Green Door Cookbook


For the Pesto (makes 1 cup)

  • 4 cloves garlic
  • 1/4 cup pine nuts or walnuts
  • 1/2 cup fresh parsley
  • 2 cups fresh basil
  • 1/4 cup olive oil
  • 3/4 salt

For the Pasta and Veggies

  • 2 zucchinis
  • 1 head cauliflower
  • 4 cups pasta of your choice


  1. Preheat the oven to 400 degrees F. Line a baking sheet or a roasting pan with parchment paper. Thinly slice the zucchini and cauliflower and toss with olive oil and a bit of sea salt. Spread on baking sheet/roasting pan and bake for 30 minutes, flipping the veggies halfway through.
  2. In the meantime, combine all the pesto ingredients in a food processor and blend until very smooth. Set aside.
  3. When the zucchini and cauliflower have been baking for about 10 minutes, put a large pot of salted water on the stove to boil. Once it has boiled, add the pasta and cook for about 10 minutes or however long the package directs you to. Once it is cooked, drain in a colander and rinse with hot water (rice and quinoa pasta tends to stick a bit and this helps it not turn into a big blob). Put it back in the pot.
  4. Add the zucchini, cauliflower and pesto to the pasta and stir to combine.
  5. Serve immediately, perhaps with a green salad, and enjoy!

One thought on “Pesto Pasta with Roasted Cauliflower and Zucchini

  1. Pingback: Apple and Spinach Salad + Green Bean, Red Quinoa and Hazelnut Salad « Tea and Ink

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