Thursday 18 March 2021


Turns out a fresh herb pesto with a touch of coconut milk is a TOTAL game changer. 

Once you've made this light pasta dish, bursting with fresh flavours, you won't be going back to your boring old pesto, trust me!

Serves 2


  • 1 large head of cauliflower, cut into florets
  • 1/2 cup olive oil
  • 2 teaspoons smoked Paprika 
  • 1/2 teaspoon chilli flakes
  • Pinch of salt
  • 3-4 cloves garlic, finely chopped or grated
  • 1 tablespoon lemon zest, plus 2 tablespoons lemon juice
  • 500g pasta (whatever shape you fancy)
  • 1 1/2 cups fresh basil
  • 1 cups rocket
  • 1 jalapeño (I used this jared version from El Paso)
  • 1/4 cup toasted pine nuts
  • 1/3 cup grated parmesan cheese 
  • 1/4 cup coconut milk


  • Preheat oven to 200C. 
  • On a baking sheet, combine the cauliflower, 1/4 cup olive oil, paprika, chili flakes, and a pinch each of salt and pepper. 
  • Toss well to evenly coat. 
  • Transfer to the oven and roast for 20 minutes, or until tender. 
  • Add the 2 cloves garlic and the lemon zest. Roast another 10 minutes, until charred.
  • Meanwhile, make the pesto. 
  • In a blender or food processor, combine the basil, arugula/spinach, the jalapeño, 1-2 cloves garlic, 2 tablespoons lemon juice, nuts, parmesan, and 1/4 cup olive oil. 
  • Season with salt. 
  • Pulse until a sauce forms, adding 1-2 tablespoons water if needed to thin.
  • Bring a large pot of salted water to a boil. 
  • Add the pasta and cook according to package directions until al dente. 
  • Just before draining, remove 1/2 cup of the pasta cooking water. 
  • Drain and add the pasta right back into the hot pot.
  • To the pasta, add the pesto and coconut milk, tossing to combine. 
  • Divide the pasta among bowls, then serve each bowl with a side of cauliflower and enjoy!

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