Description
A creamy, vegan pasta dish featuring a rich sauce made from cashews and roasted red peppers, tossed with roasted cauliflower and whole wheat noodles.
Ingredients
- 1 lb whole wheat penne pasta
- 2 heads cauliflower, cut into florets
- 2 tbsp olive oil
- 25 oz jar pasta sauce (marinara or arrabbiata)
- 3/4 cup raw cashews
- 16 oz jar roasted red peppers, drained
- 3/4 cup water
- 1 tsp salt
- Fresh greens for garnish (optional)
Instructions
- Preheat your oven to 425 degrees Fahrenheit and arrange the cauliflower florets on a large baking sheet. Drizzle them generously with olive oil and sprinkle with salt, then roast for about 30 minutes until they are tender and showing nice deep brown spots.
- While the vegetables are roasting, combine the cashews, water, salt, jarred pasta sauce, and drained roasted red peppers in a high-powered blender. Blend everything on high speed until the mixture transforms into a completely smooth, velvety orange-red sauce with no gritty bits remaining.
- Boil the whole wheat pasta in a large pot of salted water according to the package directions until it reaches al dente texture. Drain the water, then return the pasta to the pot and toss it with your desired amount of sauce and the roasted cauliflower before serving hot.
Notes
If using a standard blender, soak cashews in hot water for 1 hour before blending to ensure smoothness.
- Prep Time: 20 min
- None:
- Cook Time: 35 min
- Category: Dinner
- Method: Roasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
Keywords: red pepper cashew pasta, vegan pasta recipe, creamy dairy-free pasta, roasted cauliflower pasta, healthy dinner