Red Pepper Cashew Pasta with Roasted Cauliflower

 Here’s a flavorful and creamy Red Pepper Cashew Pasta with Roasted Cauliflower recipe that’s both satisfying and packed with nutrients. The roasted red peppers and cashews create a luscious sauce, while the roasted cauliflower adds a delicious crunch.

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Ingredients:

For the Sauce:

1 cup raw cashews (soaked in hot water for 20 minutes)

2 roasted red peppers (store-bought or homemade)

2-3 garlic cloves

1/4 cup nutritional yeast (or grated Parmesan cheese, optional)

1/2 tsp smoked paprika

1/4 tsp red pepper flakes (optional, for heat)

1 cup vegetable broth or pasta water

Salt and black pepper, to taste

For the Pasta:

12 oz (340g) pasta (penne, rigatoni, or fusilli work well)

1 medium head of cauliflower, cut into bite-sized florets

2 tbsp olive oil

1 tsp garlic powder

1/2 tsp smoked paprika

Salt and black pepper, to taste

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Instructions:

1. Roast the Cauliflower:

Preheat the oven to 425°F (220°C).

Toss the cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet in a single layer.

Roast for 20-25 minutes, flipping halfway through, until golden and tender.

2. Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

3. Prepare the Sauce:

Drain the soaked cashews and add them to a blender along with the roasted red peppers, garlic, nutritional yeast (or Parmesan), smoked paprika, red pepper flakes, and 1 cup of vegetable broth or reserved pasta water.

Blend until smooth and creamy. Taste and adjust seasoning with salt and black pepper.

4. Combine Everything:

In a large skillet or saucepan, heat the red pepper cashew sauce over medium heat. Add the cooked pasta and toss to coat. Add a splash of pasta water, if needed, to thin the sauce to your desired consistency.

5. Serve:

Top the pasta with the roasted cauliflower and garnish with fresh parsley, basil, or grated cheese, if desired.

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Tips:

Add sautéed spinach or kale for extra greens.

Sprinkle with toasted breadcrumbs or nuts for added texture.

Use jarred roasted red peppers for convenience or roast your own by charring red bell peppers over an open flame or in the oven.

Enjoy this creamy, smoky, and satisfying pasta dish!