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Red Pepper Cashew Pasta in bowl with spoon.

Red Pepper Pasta with Roasted Cauliflower


  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • 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!


Scale

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

  1. 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.
  2. Creamy Tomato Sauce: Blend the cashews, water, salt, pasta sauce, and red peppers together until very smooth and creamy. YUMMMMMM.
  3. 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.

  • Category: Dinner
  • Cuisine: Italian

Keywords: red pepper pasta, roasted cauliflower, vegan red pepper cashew pasta