5 from 8 votes
Penne with Roasted Cauliflower and Leeks
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course: Main Course
Cuisine: American
Keyword: Penne with Roasted Cauliflower and Leeks
Servings: 4
Author: Robyn Gleason
  • 8 ounces Chickapea Pasta penne
  • 1 cauliflower cut into bite sized pieces
  • leaves from cauliflower, (optional)
  • 1 leek, cut into rings, white and green portions
  • 3 cloves of garlic, peeled and sliced
  • 1/4 cup freshly grated parmesan
  • 15 ounce can great northern beans (or white kidney beans)
  • 1 cup almond milk
  • 1/4 cup nutritional yeast
  • 1 tbsp olive oil
  • 1/2 cup walnuts, chopped
  • 2 garlic cloves, peeled and crushed
  • 3 tbsp fresh basil, chopped (or 1 Tbsp dried basil)
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • 1/4 cup reserved water from pasta
  1. Cook pasta according directions. Reserve ½ cup of pasta water. Drain and rinse immediately. Return pasta to pot.
  2. Preheat oven to 400F.

    Toss cauliflower, leek, garlic and olive oil in large bowl before spreading out on large baking sheet. 

    Bake 25-30 minutes, tossing at the 15 minute mark.  Add leaves for the last 10 minutes if using.

  3. SAUCE

    Combine all sauce ingredients except pasta water in blender or food processor until smooth. Check for desired creaminess. Add small amounts of pasta water if you like it thinner.

  4. Add roasted veggies,and sauce to pot. Combine on low temp until heated through.

  5. Sprinkle with parmesan if desired.  Serve immediately.