Red Pepper Pasta With Roasted Cauliflower

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).

Yield: 8 servings

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.
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).

For the nutrition facts kindly visit pinchofyum.com.

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