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
DIRECTIONS
- Cauliflower:
- Preheat the oven to 425˚F.
- 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.
- Creamy Tomato Sauce:
- Blend the cashews, water, salt, pasta sauce and red peppers together until very smooth and creamy.
- 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).