Roasted Cauliflower and Pesto Pasta Creamy Pesto Pasta with Roasted Cauliflower and Parmesan Ingredients: 12 oz pasta (penne, fusilli, or your favorite shape) 1 medium head cauliflower, cut into florets 3 tablespoons olive oil Salt and pepper to taste 1/2 cup basil pesto (store-bought or homemade) 1/4 cup grated Parmesan cheese 2 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional) Juice of 1/2 lemon Fresh basil leaves for garnish Directions: Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and golden brown. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant. Add roasted cauliflower to the skillet, stir to combine. Reduce heat to low, add cooked pasta, pesto, and lemon juice. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce if needed. Stir in grated Parmesan and adjust seasoning with salt and pepper. Garnish with fresh basil leaves and serve immediately. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 450 kcal | Servings: 4 servings #roastedcauliflower #pestopasta #vegetarianrecipes #comfortfood #italianflavors #pastalover #easyweeknightdinner #healthyrecipes #basilpesto #veggielove #homecooking #meatlessmonday #freshingredients #lemonflavor #garliclover #plantbasedmeals #simpledinners #roastedveggies #parmesanlove #pastadishes Cozy up with this Roasted Cauliflower and Pesto Pasta Tender, golden cauliflower paired with fresh basil pesto makes every bite a flavor explosion!

Creamy Carrot Soup Velvety Cream of Carrot Soup with a Hint of Ginger Ingredients: 1 tablespoon olive oil 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 6 large carrots, peeled and chopped 4 cups vegetable broth 1 cup coconut milk (or heavy cream) 1/2 teaspoon ground cumin Salt and pepper to taste 1 tablespoon lemon juice (optional) Fresh parsley or cilantro, chopped (for garnish) Directions: Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic and ginger, cooking for another 1–2 minutes. Add chopped carrots and cumin, stirring to coat the carrots evenly. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until carrots are tender. Remove from heat. Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender). Stir in coconut milk and lemon juice, if using. Simmer for 5 more minutes to warm through. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 190 kcal | Servings: 4 servings #carrotsoup #creamsoup #vegetarianrecipes #vegansoup #healthysoups #comfortfood #carrotrecipes #easymeals #souprecipe #cozydinners #homemadefood #coconutsoup #dairyfreeoptions #plantbasedmeals #healingfoods #winterwarmers #detoxrecipes #simpleingredients #immuneboosting #glutenfree 🥕 Dive into a bowl of this creamy, dreamy Carrot Soup! With a touch of ginger and coconut milk, it's the perfect blend of comfort and flavor. 🧡✨