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YUM YUM YUM! Made this for friends tonight. Massive hit AND I have leftovers! I am thrilled. Thank you for your ingenious plant based recipes!!!
dottie
This recipe is sponsored by DeLallo
Yassss. I love when meal prep (or just a good meal in general) involves hearty whole wheat pasta, roasted cauliflower, and a creamy sauce with a hit of spice to it. Win, win, win.
That’s what’s happening today. We have a party up in this house:
- roasted red peppers
- cashews
- spicy tomato sauce
- whole wheat pasta
- roasty cauliflower
- red pepper flakes
- YUM YUM YUM YUM
This is totally cheeseless and dairy-free. But still totally creamy and indulgent. Also: loaded with veg (cauliflower, roasted red peppers) and super filling (thank you, whole wheat pasta).
This week I am throwing this in my little meal prep containers (SO CUTE! I got them here) and portioning it out with some snackable snap peas and a handful of trail mix.
WHO’S A BOSS NOW.
Watch How To Make Our Red Pepper Cashew Pasta:
Obviously we are using DeLallo whole wheat pasta, because we love DeLallo, because they feed us good food. DeLallo is absolutely the gold standard when it comes to whole wheat pasta. It’s rustic and hearty and the bronze-cut texture is next level. Sauces stick to it perfectly.
Speaking of sauce. DeLallo is one of the very few brands that doesn’t put added sugars in their tomato sauces! And since we are doing Sugar Free January and also looking for food that TASTES SUPER GOOD… DeLallo tomato sauce fits both categories. Double win.
I see a variety of situations where this recipe fits.
- Meal Prep. Get yourself ready for the week and look forward to lunches all week long.
- Feeding a Big Family. This makes a huge batch, so gather round, everyone.
- Date Night In. Add a green salad and a glass of wine. Look at you, fancy.
- Solo Couch Night. NEED I EVEN SAY MORE.
Here’s to you and me diving headfirst into pasta and roasted vegetables and spicy, creamy, red pepper cashew sauce. Heck to the yes.
Use the code PINCH25 at checkout to receive 25% off your purchase at DeLallo.com through 2/1/18! Excludes sampler kits and gift cards.
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Red Pepper Pasta with Roasted Cauliflower
- Total Time: 45 minutes
- Yield: 8 servings! 1x
Description
Red Pepper Cashew Pasta with Roasted Cauliflower. ♡ TOO GOOD TO EVEN BE TRUE. This sauce is a three-ingredient game-changer!
Ingredients
For the Roasted Cauliflower:
- 2 heads of cauliflower, cut into florets
- 2 tablespoons olive oil + pinch of salt
For the Sauce and Pasta:
- 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)
- 1 16–ounce jar roasted red peppers, drained
- 1 pound whole wheat penne pasta (I used DeLallo again)
- greens for garnishing
Instructions
- Cauliflower: 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.
- Creamy Tomato Sauce: Blend the cashews, water, salt, pasta sauce, and red peppers together until very smooth and creamy. YUMMMMMM.
- Pasta: 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).
Notes
This will make extra sauce. I had enough leftover for a second half-batch of this recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian
Keywords: red pepper pasta, roasted cauliflower, vegan red pepper cashew pasta
Thank you to DeLallo for sponsoring this post!
One More Thing!
This recipe is part of our collection of best healthy vegetarian recipes. Check it out!
Ummm, this was AMAZING! AND easy to make!!! Even my meat and potatoes loving husband had seconds!
We loved this! Had to make our own Arrabbiata sauce because we didn’t have any on hand, did not soak our cashews but they were easily blended with the peppers and water with our little Cuisinart stick or immersion blender. Lots of great flavor! Thank you!
This was so good! So glad you had it in your newsletter or I would’ve missed it. Delicious and easy to make. We added some chicken meatballs. A keeper!
Do you think you could substitute Cashew butter for the cashews?
That may work! We haven’t tested it; let us know if you do.
This sounds amazing. Would the leftover sauce freeze well?
This was absolutely incredible! I only used 1 cup of cashews, and the sauce was plenty thick. So delicious!
Made this with cavapatti (instead of penne), and used powered cashew (for less fat & because I don’t have a blender). It was DELISH! Thanks for the inspiration ❤
This looks great. Are the cashews roasted? Salted or unsalted?
Raw and unsalted!
I cut the recipe in 1/2. I roasted an orange bell pepper and used this in place of the jarred. I omitted the salt in the sauce had plenty and I added 1/2 a jalepeno for heat in the sauce. Loved the ease of this recipe!
I’m roasting the cauliflower as I I type this. Can’t wait for dinner, this looks so yummy! One question, I’m using raw unsalted cashews, but for future, can roasted and salted cashews also be used?
Yes! I’d probably just omit the salt in that case. 🙂
Hey Lindsay! Thank you for sharing such an awesome recipe! My husband and I absolutely love this dish. It’s super-tasty and so easy to put together. Not to mention all the healthy goodness. Cheryl. xx
This sauce is amazing! Will definitely be making this again!
I’m new to vegan cooking. Maybe this question is obvious but do you use raw or roasted cashews? The video looked like the cashews were raw. I’m excited to try this. Thanks for posting it.
Great question! We’ve used both types before, so either works!
I’ve made this recipe so many times, I’ve lost count! It’s fantastic and so easy to throw together. If I wanted to include protein, would Italian sausage be the way to go? Thanks!
That’d be a great option!
This looks delicious. I found roasted peppers in oil or in acidic brine -which kind did you use? Thanks!
Hi Lindsay,
This recipe was delicious, we all loved it and even managed to get my youngest to eat some cauliflower. She didn’t mind it with the lovely sauce 😊. Will definitely make again. Now to find another meal to make from your array of recipes! Thanks
One of my favorite recipes! I roast the bell peppers myself and sometimes add some extra roasted garlic, onions or tomatoes. So delicious! Do you think the sauce will freeze well?
Yes, the sauce will freeze well. But might need to give it another run through the blender once defrosted!
So easy and so good!
This is absolutely fabulous! My husband and I are trying to be more vegan and this was a HUGE hit. Took me a little longer to roast the cauliflower but as all I had to do was boil the pasta and turn on the blender it was no big deal. Made plenty for the 2 of us as we love left overs – and I have extra sauce in the freezer. Can not praise this enough.
This was an amazing dish!! The sauce was incredible. My husband and I both loved it. We used Banza pasta and roasted some red onion and red peppers to go along with the cauliflower. I will be adding this recipe into our weekly rotation!
I have been trying vegeterians for 3 weeks I am pretty good at that. Your blog helps me keep going.
Even with generic pasta sauce, this was super delish. I couldn’t stay out of the sauce while waiting for the pasta to finish! Next time I might try half broccoli and half cauliflower. I used a package and a half of gluten free pasta, since the recipe notes said there would be sauce left over.
For those wondering about soaking the cashews: the other night I made another recipe calling for cashews and blended it in my Ninja. Maybe I didn’t blend it long enough, but the cashews were not creamy. And then my husband brought home a Vitamix from Costco the next day. I blended this recipe in the Vitamix. And it blended up smooth and creamy, and pretty quickly – no cashew soaking required. It’s not to say that the Ninja wouldn’t have done so as well. But I suspect I might’ve had to soak the cashews for a while first. YMMV
Do you use raw cashews? Are the peppers packed in water (not pickled)? This sounds wonderful!
You can use raw or toasted cashews. Yes, the pepper are packed in water. Enjoy!
How??? How was this so delicious? And so EASY? This is going on rotation!
Is this safe to eat cold? Or do I need to heat it up? Looking to bring it for lunch at work.
We’ve only ever eaten this hot, but we think it’d be fine to eat cold too.