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Red Pepper Pasta with Roasted Cauliflower Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 1 review
  • Author: Lora
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This Red Pepper Pasta with Roasted Cauliflower is a vibrant and creamy dish that combines roasted cauliflower florets with a luscious, homemade red pepper and cashew sauce. The sauce is smooth, creamy, and packed with flavor from roasted red peppers, cashews, and a spicy arrabbiata pasta sauce base. Whole wheat penne pasta is tossed with the sauce and roasted cauliflower, making for a wholesome, satisfying meal perfect for a weeknight dinner. Garnished with fresh greens, this dish is both nutritious and delicious.

Ingredients

Cauliflower and Roasting

  • 2 heads of cauliflower, cut into florets
  • 2 tablespoons olive oil
  • Pinch of salt

Creamy Red Pepper Sauce

  • 3/4 cup cashews
  • 3/4 cup water
  • 1 teaspoon salt
  • 1 jar (25 oz) pasta sauce (preferably no added sugar, spicy arrabbiata)
  • 1 16-ounce jar roasted red peppers, drained

Pasta and Garnish

  • 1 pound whole wheat penne pasta
  • Greens for garnishing (such as arugula, basil, or spinach)

Instructions

  1. Roast the Cauliflower: Preheat your oven to 425°F (220°C). Toss the cauliflower florets with olive oil and a pinch of salt until evenly coated. Spread the florets on a baking sheet in a single layer. Roast for about 30 minutes, stirring or tossing occasionally to promote even browning, until the cauliflower is golden brown and tender.
  2. Prepare the Creamy Red Pepper Sauce: In a blender, combine the cashews, water, salt, jarred pasta sauce, and drained roasted red peppers. Blend the mixture on high until it’s very smooth and creamy with no lumps remaining. This sauce will be rich and flavorful, lending a lovely texture to your pasta.
  3. Cook the Pasta: Bring a large pot of salted water to a boil and cook the whole wheat penne pasta according to the package instructions until al dente. Drain the pasta and return it to the pot.
  4. Toss Pasta and Sauce: Add as much of the creamy red pepper sauce as you like to the cooked pasta, tossing gently to combine. Reserve some sauce for serving if desired.
  5. Combine Pasta and Cauliflower: Fold most of the roasted cauliflower into the pasta mixture, saving a little cauliflower for garnishing on top when plating.
  6. Garnish and Serve: Plate the pasta, topping it with the reserved roasted cauliflower florets and your choice of fresh greens for a pop of color and extra freshness. Serve immediately and enjoy a delicious, hearty meal.

Notes

  • Use no-added-sugar pasta sauce to keep the recipe healthier and to control sweetness.
  • Whole wheat pasta boosts fiber content and adds nuttier flavor compared to regular pasta.
  • Roasting the cauliflower brings out its natural sweetness and adds a wonderful texture contrast.
  • The cashew-based sauce is creamy but dairy-free, suitable for those avoiding dairy.
  • Feel free to substitute fresh herbs or different greens for garnish to suit your taste.
  • Leftover sauce can be stored in the fridge for up to 3 days and used as a dip or spread.

Find it online: https://meallora.com/red-pepper-pasta-with-roasted-cauliflower-recipe/