Red Pepper Cashew Pasta with Roasted Cauliflower
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(73)
Ingredients
8 servings
- 2 heads of cauliflower, cut into florets
- 2 tablespoons olive oil + pinch of salt
- 3/4 cup cashews
- 3/4 cup water
- 1 teaspoon salt
- 1 jar (25 oz) pasta sauce (I use DeLallo because there’s no added sugar, and because their spicy arrabbiata sauce is life)
- 16-ounce jar roasted red peppers, drained
- 1 pound whole wheat penne pasta (I used DeLallo again)
- greens for garnishing
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Preparation
Step 1
Preheat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and salt and spread on a baking sheet. Bake/roast for 30 minutes, stirring occasionally, until nice and brown.
Step 2
Blend the cashews, water, salt, pasta sauce, and red peppers together until very smooth and creamy. YUMMMMMM.
Step 3
Cook pasta according to package directions. Toss cooked pasta with some of the sauce (however much you want – you’ll probably have some leftover) and most of the roasted cauliflower (I reserve a little to make for a fancy topping).
Step 4
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Chef's notes
This will make extra sauce. I had enough leftover for a second half-batch of this recipe.
