Red Pepper Cashew Pasta with Roasted Cauliflower

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pinch of yum

Total Time

45 minutes

Prep Time

15 minutes

Cook Time

30 minutes

Rating

(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

Beginner Italian Vegetarian Dinner ...

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Preparation

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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).

Chef’s notes

This will make extra sauce. I had enough leftover for a second half-batch of this recipe.

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Red Pepper Cashew Pasta with Roasted Cauliflower

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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