Step 1

Preheat oven to 400 degrees. Add cauliflower florets, olive oil and a pinch of salt to a sheet pan and toss. Roast for 20 minutes, turning once halfway. Remove from oven and let cool.

Step 2

Meanwhile cook the pasta according to the box. Rinse with cool water and set aside to drain fully. Toss with a splash of olive oil to prevent sticking and let cool until ready to use.

Step 3

Make pesto by combining arugula, basil, olive oil, cashews, salt, lemon and olive oil in a high speed blender. Blend until smooth and creamy.

Step 4

Defrost corn in a microwave safe bowl or add to the sheet pan with the cauliflower for the last 5 minutes of cook time.

Step 5

Add pasta, cauliflower, corn, tomatoes, bell peppers, parsley and pesto to a large bowl and toss well.

Step 6

Garnish with dusted cashews or vegan parmesan, parsley and copious pepper.