Green Goddess Pesto Pasta

Hey Friends!

Wow – I have just been blown away by the terrific response after Monday’s post on Facebook about my “Magic Toothpaste!” I just placed the order today, so I will be shipping them out next week!

And in case you missed out on the fun, a) follow me on Facebook and Instagram so you will always be in the loop. But b) you guys had such an outpouring of demand that I made a website where you can directly order this miracle product!

So if you want to give this a try, you can go ahead and grab a tube for yourself. I promise, your smile will thank you! Just click here!

Today was a gorgeous day. The sun was out all day. Pumpkin spice lattes were in the air. And all I could think about was how glorious life is.

And whenever I feel “moved by the Spirit” like that, I like to take that inspiration to the kitchen!

Which is where this meal was dreamed up.

And let me tell you — this masterpiece matched the Cloud 9 feeling I was floating around with all day!

So what did I make?

A wonderful Green Goddess Pesto with Roasted Cauliflower and Zucchini Ribbons!

And it was soooo good!

It’s Grain and Gluten Free, Vegan, Specific Carb Diet friendly, and Paleo!

But don’t let that fool you – it is completely delicious!

Here’s What You Need: (Serves 1-2)

3 Tbsp pine nuts
1 garlic clove
1 cup (packed) fresh basil
1 cup broccoli, steamed
2 Tbsp EVOO
Juice of 1/2 lemon
salt and pepper

1 zucchini — cut into ribbons (use a spiralizer, mandoline, vegetable peeler, or sharp knife)
1/2 head of cauliflower, broken into florets

Chopped fresh basil (garnish)

*Optional: You may substitute your favorite gluten free or gluten-full pasta for the zucchini noodles. Or, you may add your favorite noodles to the dish for a “half-and-half” pasta experience. I’ve tried every brand out there, and this is my favorite brand of GF spaghetti. (not sponsored)

Spiralizer – or – Mandoline – Vegetable Peeler
Baking Sheet
Tinfoil (I use nonstick and it is a game changer)
Steamer basket
Pyrex measuring cup
Food processor
Medium size bowl
Good chef’s knife (this is the one I use and love)

*For all of my favorite cooking gadgets and tools, you can find them on my Amazon page!*

Preheat oven to 400 degrees.

After you break the cauliflower into florets, place them in a single layer on a tin-foil lined, olive oil sprayed baking sheet. Spritz with olive oil, sprinkle with salt and pepper, and bake for 35 minutes, flipping once halfway through.

Meanwhile, steam your broccoli. I used frozen broccoli and just microwaved it for 4 1/2 minutes in a Pyrex bowl. But you could also place it in a traditional steamer basket and steam for about 5-6 minutes until bright green and fork-tender.

Make your zucchini ribbons, using either a spiralizer, mandoline, vegetable peeler, or sharp knife.

After your broccoli steams, place all the pesto ingredients into the food processor and blitz until you get a smooth and creamy sauce. You’ll need to scrape the sides several times to help out the machine.

When the cauliflower comes out of the oven, immediately place it in a medium sized bowl, and toss your florets and zucchini ribbons with the pesto cream sauce. Serve with chopped basil as a garnish.

Goodness gracious! How delicious was this meal!

First of all, it just looked delicious! I am a big believer that you eat with your eyes first. And dang, was this meal a beauty! Beautifully green and artfully messy! And the smell of the fresh basil perfuming the kitchen is just wonderful. It just fills the room and brings the garden right into the house!

The best part was the cauliflower. Cauliflower is one of those veggies that gets a bad wrap, that’s because I don’t think people have had it prepared properly. I mean, let’s face it…when you boil the life out of something, it’s not exactlyy the “belle of the ball.” But when you roast it, let me tell you…magic happens in the oven! It becomes caramelized and crunchy, and golden brown and AMAZING! That, coated in the rich and creamy pesto sauce is just mouth watering-ly fabulous! 🙂

And can we just talk about the pesto! It’s so bright and fresh and VEGAN! Most pesto uses parmesan cheese, but this one doesn’t! I bump up the pine nuts and use lemon to give it that *zing!* Pesto is one of my favorite things to make. Actually…it’s a terrific thing to make for company, because it is SO FREAKING EASY! I mean, if you can turn on the food processor, you can make pesto! And your guests will think you’re the gourmet hostess with the mostess 🙂 hehe

And a wonderful thing happens with the zucchini ribbons. I’ll be honest…cold, raw zucchini ribbons cab be a bit lackluster. But when the heat from the cauliflower florets mixes with the ribbons, they soften and become “twirly” and slurpy — almost like pasta!

Alright, that’s what I had for dinner! What about you!?

And don’t forget to jump on the white teeth train and grab a tube on my new website!! 🙂

See ya tomorrow morning on my Podcast, Oh What a Beautiful Morning!!


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38 responses to “Green Goddess Pesto Pasta”

    • Thanks friend! This was one of my favorite meal! Would be great with regular noodles too! Glad you stopped by 🙂 Hugs and love xox

  1. I have to buy some of the ingredients you mentioned, but this is one yummy pasta I’ll love to try! Thanks for sharing.

  2. That’s it I’m coming over for dinner, lol! I’m not much of a cook but when I read your blogs and see your pictures it makes me want to cook. I mean this meal looks absolutely amazing. And I am someone that loves veggies, so I will see if my sister will cook it for me, lol! Thanks for the recipe and the pictures. And I might try that toothpaste

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