Red Pepper Cashew Pasta with Roasted Cauliflower

I love when meal prep (or just a good meal in general) involves hearty whole-wheat pasta, roasted cauliflower and a creamy sauce with a hit of spice to it. Win, win, win. Check out the full recipe here!

INGREDIENTS

• For the Roasted Cauliflower:
• 2 heads of cauliflower, cut into florets
• 2 tablespoons DeLallo Extra Virgin Olive Oil + pinch of salt
• For the Sauce and Pasta:
• 3/4 cup cashews
• 3/4 cup water
• 1 teaspoon salt
• 1 (25-ounce) jar DeLallo Pomodoro Fresco Spicy Arrabbiata
• 1 (12-ounce) jar DeLallo Roasted Red Peppers, drained
• 1 (1-pound) package DeLallo Organic Whole-Wheat Penne Rigate
• Greens for garnishing

DIRECTIONS

1. Cauliflower:
2. Preheat the oven to 425˚F.
3. Toss the cauliflower florets with the olive oil and salt and spread on a baking sheet.
4. Bake/roast for 30 minutes, stirring occasionally, until nice and brown.
5. Creamy Tomato Sauce:
6. Blend the cashews, water, salt, pasta sauce and red peppers together until very smooth and creamy.
7. Pasta:
8. Cook pasta according to package directions.
9. 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).