Red Pepper Cashew Pasta with Roasted Cauliflower
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (1¾ cups each)
Roasted Cauliflower:
  • 2 heads cauliflower, cut into florets
  • 2 Tbsp extra-virgin olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ¾ cup cashews
  • ¾ cup water
  • 4 cloves garlic
  • 1 (24 oz) jar marinara sauce
  • 1 (12 oz) jar roasted red peppers, drained
  • ¼ to ½ tsp crushed red pepper
  • 1 lb whole wheat pasta
  1. Preheat oven to 425 degrees F.
  2. Place florets on a baking sheet; drizzle with olive oil, salt, and pepper. Toss well to coat. Roast for 35-45 minutes or until tender and beginning to brown.
  3. Meanwhile, combine cashews, water, garlic, marinara, roasted red peppers, and crushed red pepper in a blender and process until smooth.
  4. Bring a large pot of water to a rolling boil. Cook pasta until al dente, according to package directions. Drain and keep hot.
  5. Pour sauce over pasta and cauliflower; gently toss to coat.
Recipe ever so slightly adapted from Pinch of Yum
Nutrition Information
Serving size: 1¾ cups Calories: 379 Fat: 11.8 Carbohydrates: 59.3 Sugar: 7.0 Sodium: 633 Fiber: 10.0 Protein: 14.6 Cholesterol: 0
Recipe by Prevention RD at