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roasted leek and cauliflower pasta

Roasted Leek and Cauliflower Pasta


  • 4 cups cauliflower florets
  • 4 cups sliced leeks
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 1/2 cup pine nuts, toasted
  • 1 pound penne pasta
  • 2 tablespoons unsalted butter
  • 1/2 cup shredded parmesan cheese, plus more for garnish
  • 1/4 cup torn fresh basil leaves


  1. Set oven to 425 degrees F. On a baking sheet, combine cauliflower, leeks, olive oil, salt and pepper. Toss well to combine. Roast in oven for 30-35 minutes, until vegetables are caramelized.
  2. In a large pot of boiling water, boil pasta until al dente. Before draining, reserve 1/2 cup of the pasta water. In a large skillet over medium high heat, add butter. Once butter is melted, add 1/2 cup of the pasta water. Add drained pasta and toss well. Sprinkle cheese on top, making sure the cheese melted evenly and isn't sticking to the spoon.
  3. Add roasted vegetables to the pasta and toss well. Add pine nuts and basil leaves. Garnish with parmesan cheese and serve.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course

Keywords: Pasta, roasted vegetables