Creamy Pesto Pasta with Palmini

Palmini noodles are such an easy lower-carb swap, and this creamy pesto version proves plant-based pasta night doesn't have to be complicated.

Ingredients

• 1 bag Palmini noodles, rinsed well

• 1 cup cauliflower, roasted

• 1 cup edamame, shelled

• 1/4 cup red onion, sliced

• 2 cups arugula

• 1/2 cup vegan pesto (homemade or store-bought)

• 1 tbsp olive oil

• Vegan parmesan, to taste

• Juice of 1/2 lemon

• Toasted pine nuts, for topping

Instructions

1. Rinse Palmini noodles thoroughly and pat dry; sauté briefly in olive oil to warm through.

2. Toss noodles with roasted cauliflower, edamame, red onion, and arugula.

3. Stir in vegan pesto until everything is well coated.

4. Finish with a squeeze of lemon juice, a sprinkle of vegan parmesan, and toasted pine nuts.

5. Serve warm or at room temperature.

Comfort food, plant-based style. This one's proof that "healthy pasta night" doesn't mean sacrificing flavor.