Cauliflower Pesto Pasta with Beyond Meat (Dairy free, Soy free, Nut free, Vegan)

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 6 servings | Prep time: 5 min

Cook time: 20 min | Total time: 30 min

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Looking for a comforting, allergy-friendly pasta dish that doesn’t skimp on flavor, in 30 minutes or less? This Cauliflower Pesto Pasta with Beyond Meat is dairy-free, soy-free, nut-free, and completely vegan—a perfect choice for plant-based eaters with dietary restrictions. The creamy pesto is made from roasted cauliflower, fresh herbs, garlic, and olive oil, creating a luscious, cheese-free sauce that’s rich and satisfying. Tossed with your favorite pasta and hearty Beyond Meat for added protein, this dish is a wholesome, delicious dinner option that’s perfect for weeknights, meal prep, or anyone craving a healthy vegan twist on classic pesto pasta—without the dairy, soy, or nuts.

Main Ingredients:

• 1 lb fettuccine (+ 1 tbsp salt for boiling)

• 2 Beyond Meat burger patties (or 1 cup Beyond Meat beef crumbles)

• 1/2 yellow onion, diced

• 4 garlic cloves, thinly sliced

• 2 tbsp olive oil

Sauce Ingredients:

• 1/2 head cauliflower, chopped

• 2 tbsp olive oil

• 2 large handfuls of basil leaves

• 2 cups unsweetened dairy-free milk (I used oat)

• 1/3 cup nutritional yeast

• 2 tsp salt

• 1 tsp black pepper

Directions:

• First, get the pasta cooking. Boil a pot of water, add 1 tbsp salt, and cook the pasta according to the "al dente" instructions on the box. Fettuccine usually takes 9-10 minutes to boil al dente. Reserve 1 cup of pasta water before draining.

• Next, bake the cauliflower. Roughly chop the cauliflower, and gently toss it with 2 tbsp olive oil until it's evenly coated. Bake in a 350° F oven for 20 min.

• Next, get the "meat" cooking. Add the 2 frozen Beyond Meat burgers to a large sauce pan, cover, and heat on medium for about 4-5 minutes. When they’re defrosted, use a spatula to chop them up in the pan.

  • Alternatively, if you're using the Beyond Meat beef crumbles, follow the same instructions as above (the cook time will just be less since they're already broken up into small pieces).

• Add the diced onion and 2 tbsp olive oil to the pan with the Beyond Meat.

• Cook, stirring occasionally, until onions are translucent and the meat is browned (about 5-8 min).

• Add the sliced garlic and gently mix in, turning the heat to the lowest setting.

• When the cauliflower is done baking, it's time to blend the sauce. Add the baked cauliflower to a blender, along with other sauce ingredients, and 1 cup pasta water. Blend until smooth.

  • If the sauce is too thick to pour, you can add more milk to the blender until you get to the desired consistency.

  • If you think it's too thin, don't worry! It will thicken a lot once you heat it in the pan.

• Add sauce to pan, gently mixing it with the meat and onions, and heat on low for 3-5 min until warmed through.

  • You can turn the heat up slightly if needed here, but you don't want the sauce to bubble too much. Turn the heat back down when adding the pasta at the next step.

• Add the cooked pasta to the pan, and gently combine until the pasta is evenly coated with sauce.

• Serve with freshly chopped basil on top.

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Tips and Tricks:

• If you don't have a nut allergy, you can add walnuts, pine nuts, or cashews to add a nutty, earthy flavor to the sauce. Throw a handful into the blender when you're making the sauce.

• For added protein and if you don't have a soy allergy, you can add 1/2 block of tofu into the sauce. You will need 1/2 cup more liquid (either water or milk) as well.

• Store the leftovers in an air-tight container for up to 3 days in the fridge. Reheat in the microwave, covered, for 1-2 minutes or until warmed through. Or reheat on the stove in a frying pan over medium heat, adding a little water to thin the sauce.