Red Pepper Cashew Pasta with Roasted Cauliflower. ♡ TOO GOOD TO EVEN BE TRUE. This sauce is a three-ingredient game-changer!
Red Pepper Cashew Pasta with Roasted Cauliflower
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YUM YUM YUM! Made this for friends tonight. Massive hit AND I have leftovers! I am thrilled. Thank you for your ingenious plant based recipes!!!
dottie
This recipe is sponsored by DeLallo
Yassss. 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.
That’s what’s happening today. We have a party up in this house:
- roasted red peppers
- cashews
- spicy tomato sauce
- whole wheat pasta
- roasty cauliflower
- red pepper flakes
- YUM YUM YUM YUM
This is totally cheeseless and dairy-free. But still totally creamy and indulgent. Also: loaded with veg (cauliflower, roasted red peppers) and super filling (thank you, whole wheat pasta).
This week I am throwing this in my little meal prep containers (SO CUTE! I got them here) and portioning it out with some snackable snap peas and a handful of trail mix.
WHO’S A BOSS NOW.
Watch How To Make Our Red Pepper Cashew Pasta:
Obviously we are using DeLallo whole wheat pasta, because we love DeLallo, because they feed us good food. DeLallo is absolutely the gold standard when it comes to whole wheat pasta. It’s rustic and hearty and the bronze-cut texture is next level. Sauces stick to it perfectly.
Speaking of sauce. DeLallo is one of the very few brands that doesn’t put added sugars in their tomato sauces! And since we are doing Sugar Free January and also looking for food that TASTES SUPER GOOD… DeLallo tomato sauce fits both categories. Double win.
I see a variety of situations where this recipe fits.
- Meal Prep. Get yourself ready for the week and look forward to lunches all week long.
- Feeding a Big Family. This makes a huge batch, so gather round, everyone.
- Date Night In. Add a green salad and a glass of wine. Look at you, fancy.
- Solo Couch Night. NEED I EVEN SAY MORE.
Here’s to you and me diving headfirst into pasta and roasted vegetables and spicy, creamy, red pepper cashew sauce. Heck to the yes.
Use the code PINCH25 at checkout to receive 25% off your purchase at DeLallo.com through 2/1/18! Excludes sampler kits and gift cards.
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Red Pepper Pasta with Roasted Cauliflower
- Total Time: 45 minutes
- Yield: 8 servings! 1x
Description
Red Pepper Cashew Pasta with Roasted Cauliflower. ♡ TOO GOOD TO EVEN BE TRUE. This sauce is a three-ingredient game-changer!
Ingredients
Units
Scale
For the Roasted Cauliflower:
- 2 heads of cauliflower, cut into florets
- 2 tablespoons olive oil + pinch of salt
For the Sauce and Pasta:
- 3/4 cup cashews
- 3/4 cup water
- 1 teaspoon salt
- 1 jar (25 oz) pasta sauce (I use DeLallo because there’s no added sugar, and because their spicy arrabbiata sauce is life)
- 1 16–ounce jar roasted red peppers, drained
- 1 pound whole wheat penne pasta (I used DeLallo again)
- greens for garnishing
Instructions
- Cauliflower: Preheat the oven to 425 degrees. 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. YUMMMMMM.
- 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).
Notes
This will make extra sauce. I had enough leftover for a second half-batch of this recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian
Keywords: red pepper pasta, roasted cauliflower, vegan red pepper cashew pasta
Thank you to DeLallo for sponsoring this post!
One More Thing!
This recipe is part of our collection of best healthy vegetarian recipes. Check it out!
Filed Under: All Recipes Cauliflower Dairy-Free Fall Pasta Quick and Easy Sugar Free January Sugar-Free Vegan Vegetarian Winter
January 5, 2018
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
Red pepper sauce is one of my all time favorites! I love your addition of roasted cauliflower and cashews for crunch. I’ll have to surprise my daughter with this one.
Feeling like this would be bomb with Trader Joe’s Red Lentil Sendanini!
Image you used is looking delicious, I will definitely make this,
Thanks Lindsay.
This looks INCREDIBLE! Thank you so much for sharing. I make a roasted red pepper pesto sauce that my husband asks for at least once every two weeks, so I’m going to give this one a go the next time he asks!
I love that you post vegan recipes Lindsay! My husband and I have been talking about going vegan for months and have finally decided to take the plunge. I’ve made quite a few recipes of yours since we started (the detox crockpot lentil soup 3 times!) and am so pleased that you create these awesome recipes!
Yay! For healthy comfort food. I never considered adding cashews to pre-made tomato sauce – genius!
THIS LOOKS AMAZING! I’m so happy your posting three times a week 😊 Makes my day to see your food photos
Would you recommend letting the cashews soak prior to blending?
With our high-powered blender, we didn’t need to – but feel free to soak them for a few hours if you don’t.
Do the cashews need to be soaked ahead of time or just added as is?
With our high-powered blender, we didn’t need to – but feel free to soak them for a few hours if you don’t.
Any suggestions to make it cashew free? I was a cashew cream-o-phile until my 3 year old suddenly developed a cashew allergy. (Horror face emoji here). She’s ok with almonds… would almond butter be an ok sub? I know cashews are such a unique nut it’s hard to replicate but wouldn’t hate to have to use heavy cream instead…
Try sunflower seeds!
Do you soak the cashews first? Or blend them raw? If it’s raw, does it leave little chunks behind?
With our high-powered blender, it’s super smooth. If you don’t have on, you could definitely soak them for a few hours before blending.
The recipe doesn’t include any red pepper flakes 🙂
I’ll be making this soon. And of course, for my hubs, there will be meat in a separate pan!
What roasted red peppers do you use?
Any that you can find at the grocery store will do!
Slightly random question — your meal prep containers look so pretty with the different meal/snack components, but how do you handle reheating the food? It looks like you combine cold snacks (snap peas, trail mix) with leftovers that should be heated up (pasta, chicken, etc)?
She mentioned in a post that they munch on the other stuff while heating the main dish
Ah, that makes sense. I guess you don’t have to eat the hot dish first 🙂
This looks delicious. My son has a cashew allergy, would you substitute another nut or omit altogether?
Thanks!
My son is also allergic to tree nuts and peanuts and was wondering how to make the sauce creamy without making it unhealthy 🙂 Also, I have been super excited about your sugar-free January recipes, but so far I have only been able to try the salmon burgers (yum by the way!) due to nut allergies. I’m hoping for more healthy, nut-free or nut substitute recipes. Thanks!
Raw sunflower seeds, hemp seeds, or white beans. Reduce the water a bit if using beans.
Love the pasta sauce, anything with peppers is big yes for me !!
hi…making this for supper, wondering if it freezes well?
The sauce might freeze okay on its own, but we wouldn’t recommend freezing the pasta.
Hi Lindsay…just a question…do the cashews have to be raw? In the photos, yours look much lighter in color than mine, and mine are roasted. Thank you for a beautiful recipe!
I have everything needed for this except cashews….I really don’t wanna go out in the cold (I’m in MN too 😍). Would almonds or walnuts be good instead? I have both.
We haven’t tried either, but I’d opt for the walnuts over almonds!
Yes, please answer about soaking the cashews….this looks great!
I didn’t presoak the cashews and they blended just fine. I used my Vitamix blender.
We didn’t soak ours since we use a high-powered blender, but if you don’t, you could definitely soak for a few hours.
Easy to make and super yummy!!! made this tonight for dinner and it was a total hit!
Dang that pasta looks tasty. Red pepper and cashews sound like an awesome combo.
Now that cauliflower is in season here in California, I have been looking for a good recipe. This looks great.
Just a heads up that your recipe says red pepper flakes, but it looks like you used marinated red peppers.
I love the whole wheat pasta!
Thanks!
The cashew make pasta crunchy and pepper make it spicy. I like this!