Eat the rainbow with this delicious high-fiber vegan meal. Easy to whip up during a weeknight – all comes together in under 20 minutes!
Preheat oven to 400 degrees. Line sheet pan with parchment paper.
Slice okra into 1/2 in pieces and spread evenly on sheet pan with olive oil. Sprinkle with salt, pepper, and garlic powder. Roast for 15-20 minutes, shaking pan every 5 minutes or so.
While okra is roasting, chop cauliflower into bite-sized florets and add to large saute pan with olive oil and seasonings. Saute on medium for ~10-15 minutes or until soft. While cauliflower sautes, cook pasta.
Cook pasta according to package directions – heat 8 cups of water until boiling in a sauce pan.
Once water is boiling, add pasta and stir immediately. Cook for 6-8 minutes, stirring every so often.
Once pasta is finished cooking, drain and rinse with cold water. While still in strainer, mix with pesto and stir until combined. Add a dash of salt if desired.
Add pasta to dish, with finished roasted okra and cauliflower and enjoy immediately!
Keywords: cauliflower, pasta, gluten free, vegan, vegetarian, entree, meal, lunch, dinner, chickpea pasta, okra