Red Pepper Pasta with Roasted Cauliflower

Name: Red Pepper Pasta with Roasted Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 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); 1 16-ounce jar roasted red peppers, drained; 1 pound whole wheat penne pasta (I used DeLallo again); greens for garnishing

Prep 15 min Cook 30 min Serves 8 Source

Ingredients

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)
1 16-ounce jar roasted red peppers, drained
1 pound whole wheat penne pasta (I used DeLallo again)
greens for garnishing

Steps

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.
2
Blend the cashews, water, salt, pasta sauce, and red peppers together until very smooth and creamy. YUMMMMMM.
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).