© 2017 Green Kitchen Stories Cauliflower_pasta_pesto_1

Creamy Vegan Pesto Pasta & Cauliflower

Now that we are back doing more frequent recipe posts again, we also wanted to throw some super simple, everyday type dinners into the mix. Family style!

The hands-down easiest dish that I (David) know (and make when I’m alone with the kids and have max 10 minutes to prepare dinner) is to cook a package of fresh gnocchi, mix a store-bought pesto with mashed avocado, add a little extra lemon and olive oil and just stir everything together with some canned chickpeas and cherry tomatoes on top. It’s a lazy dinner but the kids devour it, it’s super easy and most importantly QUICK. Today’s recipe is a riff on that.


We are fully aware that you hardly need yet another recipe for spaghetti al pesto. But we have got a few twists that turn this simple Italian classic into a rather nutrition packed meal. And a really tasty one as well. Although our version is so far from the original that we probably never will be allowed back into our beloved Italy again …

  1. Try chickpea (or lentil) pasta. These new-style pastas made on chickpea or lentil flour taste good, have surprisingly pleasant texture and are more protein packed than regular pasta. If you want to use ordinary pasta, we’d recommend adding some cooked chickpeas to the dish as well. They taste great tossed with pesto.
  2. Add avocado to your pesto. It will be much creamier, fluffier, richer and rounder. It will also be more fat, but it’s the gooood fat. If you want to make it lighter, replace half of the oil in the pesto with water. Also, use half basil and half baby spinach for a more affordable and nutrient packed pesto.
  3. Make it vegan by adding nutritional yeast to your pesto and make a quick nut dust instead of parmesan.
  4. Add roasted vegetables. Pesto pasta is good, but adding roasted vegetables is simply better. You get more flavors and something to actually chew on (because we all slurp spaghetti, right!?). It takes like 5 minutes to prepare one tray of roasted vegetables (oven time obviously not included), so if you have 5 minutes to spare, do it. Also, if you are smart, you’ll roast a second tray of vegetables simultaneously and you are halfway through dinner prep for tomorrow. We went with roasted cauliflower and zucchini coins this time because it was what we had at home and we know that the kids love ’em. Broccoli or parsnip or carrots would of course be just as good.
  5. If you are not vegan and want to make a luxury version of this, try serving it with some torn burrata cheese on top.


Vegan Pesto Pasta with Roasted Cauliflower & Cheesy Nut Dust
Serves 4

We’ve kept this dish vegan but if you are not vegan you probably don’t have nutritional yeast at home and in that case you can just grate vegetarian parmesan or pecorino instead. The obvious shortcut here is to buy a pesto, mix it with avocado and follow the rest of the recipe.

Roasted veggies
1 cauliflower

1 zucchini
2 tbsp olive oil
sea salt

Cheesy Nut Dust and Vegan Pesto
1/2 cup / 70 g almonds
1 tbsp nutritional yeast
1 large handful basil
1 large handful spinach
1/3 cup / 80 ml olive oil
2 tbsp lemon juice
a few pinches salt
1 small avocado (use half if you have a large and serve the rest on the side)

chickpea pasta or pasta of choice, for 4 persons

To serve 
Lettuce or baby spinach
cherry tomatoes, 

Set the oven at 200°C / 400°F. Break the cauliflower into small florets and chop the stem inte bite-size pieces. Slice the zucchini. Toss cauliflower and zucchini with a little oil and salt and spread out on a baking sheet. Roast for 25-30 minutes or until soft and golden. Meanwhile, cook the pasta according to instructions on the package (reserve a little bit of pasta water when draining) and start making cheesy nut dust and pesto.

Add almonds, 2 teaspoons nutritional yeast and a large pinch sea salt to a food processor. Pulse on high speed until all nuts are mixed/pulverized into coarse sand/dust. Place half of the cheesy nut dust in a small bowl and leave the rest in the food processor for the pesto. Add 1 more teaspoon nutritional yeast, basil, spinach, olive oil, lemon juice and a little more salt. Mix until smooth, taste and adjust. This is your basic vegan pesto. Now add avocado and pulse for an even creamier pesto, you might want to add a little more lemon and olive oil at this point. Toss half of the pesto with the cooked pasta and a little bit of pasta water (add chickpeas, if using regular pasta). Arrange the pasta on four plates, add roasted cauliflower, zucchini slices, lettuce, tomatoes and a few dollops pesto on top. Sprinkle with cheesy nut dust and a little olive oil. Enjoy!


PS – Here are a few other things that we have been up to recently!

Some of you might remember my trip to Turkey, meeting displaced Syrian families last year? Echo and UN’s World Food Programme have made this little video from my trip and from our home here in Stockholm. I talk a bit about how similar our priorities are even though our situations are vastly different. And the importance of the support these families get from WFP to gain a sense of normality again. I don’t like hearing my own voice and I had an eye infection when we filmed this but there are lots of cute kids in the footage and the topic is very close to my heart. You can watch it here.

We have also shared a week’s worth of family friendly recipes in the latest issue of Jamie Magazine which is out now (in the UK). The feature is photographed by Simon Bajada. 

And we recently shot a Fridge Raider feature talking about a few of our favorite ingredients in the latest issue of Olive Magazine. Also out now (in the UK).

Aaaand, we have also worked on a campaign for Swedish organic brand Kung Markatta with recipes, tips and videos focused on reducing food waste at home (only in Swedish though). 

Phew, looking at it like this, I now realize why this summer felt so intense ;)


  1. Posted 5 Sep ’17 at 14:11 | #

    A really beautiful recipe and video. It’s a wonderful project and I can’t think of anyone better to help bring attention to it.

  2. Posted 5 Sep ’17 at 14:11 | #

    Recently began following your blog because I love the healthy and delicious recipes you have. This one is perfect, I’m trying to incorporate veggie nights in for my family!

    Charmaine Ng | Architecture & Lifestyle Blog

  3. Posted 5 Sep ’17 at 22:03 | #
  4. Posted 5 Sep ’17 at 22:32 | #

    Great inspiration! Will give this recipe a whirl in the next day or two.

    Since I can’t tolerate nutritional yeast (too high in copper), I use hempseed instead as a “mock” parmesan in my pesto. Add it in at the end and do a quick pulse so it still has some of the texture of the seed. A surprisingly convincing stand-in for the cheese. :)

  5. Mindy
    Posted 5 Sep ’17 at 22:48 | #

    Your voice didn’t sound “weird”, but it did sound Italian! Seriously, your voice was full of deep compassion for these families. I have such respect and gratitude for the work you did and for your family for giving you the time in which to do it. Peace.

  6. Mona Neumann
    Posted 6 Sep ’17 at 00:24 | #

    Hi David. I love that little video about your time in Turkey with Syrian families and your thoughts about it. Very inspiring! I appreciate your broader view on food issues! (And I loved listening to you in Swedish and recognizing a few similarities to German like Frau and frü or however you spell it). The recipe looks amazing, too. I’m a bit of a pasta addict but adding avocado is new to me. I’m excited :)

  7. Posted 6 Sep ’17 at 11:54 | #

    A Beautiful plate of goodness! Loving everything about this dish and the photos is lovely!

  8. Posted 6 Sep ’17 at 18:08 | #

    adding avocado to a pesto is such a great idea. my dinners are mostly like these so love this new twist.

  9. Posted 6 Sep ’17 at 20:09 | #

    This looks so good! I love pesto, so this is right up my alley! Thank you for sharing!!

  10. Posted 6 Sep ’17 at 22:55 | #

    Amazing recipe and amazing photos! Thanks for sharing!

  11. Posted 8 Sep ’17 at 14:54 | #

    healthy and awesome recipes I love your green pasta.

  12. Tova
    Posted 8 Sep ’17 at 17:34 | #

    Luise, vart är din svarta klänning med spets ifrån? Så himla fin och hade velat försöka hitta den second hand!

    • Posted 9 Sep ’17 at 08:18 | #

      Hej Tova,
      Jag visst är den fin! Jag köpte den på H&M för 2-3 år sedan.

  13. Posted 9 Sep ’17 at 12:08 | #

    Åh mumma! Detta måste jag testa! Så vackra foton också <3

  14. Posted 12 Sep ’17 at 05:41 | #

    I’ve never seen chickpea flour before. I will have to look out for it now. This just looks so delicious!

  15. Posted 12 Sep ’17 at 11:49 | #

    This sounds so wonderful! I can’t wait to give it a try

  16. Posted 14 Sep ’17 at 07:18 | #

    This looks delicious! Pesto is just about my favorite thing in the world – just the smell makes me happy! And that “lazy” dinner in the beginning of the post honestly sounds amazing :) Definitely saving this yummy dish!

  17. Posted 14 Sep ’17 at 18:13 | #

    I love that recipe! it sounds great :)
    I started following your blog recently, because I became vegan a few month ago and this is a nice place to get food inspiration!

  18. Posted 15 Sep ’17 at 06:16 | #

    This looks exquisite! Your photography skills are absolutely incredible. Cheers!

  19. Stephanie
    Posted 19 Sep ’17 at 16:05 | #

    Your photography is stunning! Can’t get enough of both of your Instagram feeds. Question on chick pea pasta — I tried the suggested brand for the first time, and it was extremely sticky to handle. Definitely clumped around utensils, did’n’t behave and twirl into nice circles like above. Any tips?

  20. Posted 19 Sep ’17 at 16:49 | #

    Not a fan of cauliflower but these pictures can convert me! Definetely will try it!

  21. Nicole
    Posted 20 Sep ’17 at 03:53 | #

    Made this tonight for dinner; it was so yummy. We added one more tsp of lemon juice because a handful of fresh=picked basil is really pungent! Although I didn’t add the avocado, this is my first pesto and it is so good I can’t wait to put the leftovers on something else!

  22. Posted 22 Sep ’17 at 09:04 | #

    It’s looking delicious. Like to make for ours at middle eastern restaurant melbourne

  23. Posted 27 Sep ’17 at 10:47 | #

    I’m not usually a big fan of pesto (or any kind of noodles for that matter) because of the oiliness, but this looks so…light and delicious. Being a non-vegan I feel very tempted to add some grilled scallops into it though :P

  24. Posted 27 Sep ’17 at 22:39 | #

    Dear Luise and David,
    Thank you so much for this wonderful recipie! I’m currently living in Lebanon – where vegan options in teh shops are scarce, so I’m inspired to make much more from scratch. It had been a while that I browsed through your amazing, nourishing and magical blog – and this recipe welcomed me on top. So I made it for my boyfriend and his apparently picky sister – with fresh walnuts from their garden and whole grain pasta. And OH MY! This was delicious. No good avos were availble yet – but next time we’ll roast and mix the nuts and add the avo as you suggest.

    Thank you so, so much for caring so much about delicious and healthy food, and thank you (!!!!!) so, so much for sharing your ideas and creations so generously and beautifully <3

    With a big hug, I'm off to the kitchen to give the golden sauerkraut a try! :)
    All the best to you both and Elsa from Beirut,

  25. Posted 27 Sep ’17 at 22:40 | #

    and this was the first time I ever made a pesto, actually! So THANK YOU for reminding us of things we have maybe seen so often before – each time is a new opportunity.

  26. Posted 29 Sep ’17 at 11:53 | #

    All my favorite ingredients in one dish! Bellissimo!
    And photos are great!

  27. Posted 30 Sep ’17 at 08:53 | #

    This pesto pasta looks delicious. I really like the way you serve it too with the pasta separate on the plate from the veggies. I always seem to jumble it all together.

  28. Silvie
    Posted 5 Oct ’17 at 21:27 | #

    I added garlic into ours and it was devine!! Such a quick, healthy and delicious dinner! Thanks so much for the recipe!

  29. Sara Chaudhary
    Posted 9 Oct ’17 at 08:03 | #

    I just can’t get over the fact that your Parmesean is called “Cheesy Nut Dust”…. my husband laughed for about half an hour lol

  30. Posted 10 Oct ’17 at 11:38 | #

    Åh mumma! It looks so yummy! Can’t wait to taste. Thanks for sharing.

  31. Posted 16 Oct ’17 at 08:06 | #

    avocado is the goood fat. going to try this one.

  32. Posted 17 Oct ’17 at 20:44 | #

    What a beautiful plate! I love the roasted vegetables that you added. What a nice touch!

  33. Posted 22 Nov ’17 at 12:57 | #

    Amazing post Luise :) Love this recipe and I’m trying with linguini as well :) Keep posting more with pastas!I love it and I will put it on my vegetarian diet chart

  34. Posted 4 Jan ’18 at 21:23 | #

    This looks great! Will definitely give the recipe a try.

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