Red Pepper Cashew Pasta with Roasted Cauliflower

Why You’ll Love This Recipe

This Red Pepper Cashew Pasta with Roasted Cauliflower is a delightful twist on traditional pasta night. The roasted cauliflower adds depth and texture, while the cashew and red pepper sauce creates a luxuriously creamy coating without using dairy. It’s filling, plant-based, and packed with nutrients, yet feels indulgent. Plus, it’s simple to make and perfect for meal prep.

Ingredients

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
1 16–ounce jar roasted red peppers, drained
1 pound whole wheat penne pasta
greens for garnishing

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets with olive oil and a pinch of salt. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and slightly crispy.
3. While the cauliflower roasts, prepare the sauce. In a blender, combine cashews, water, salt, pasta sauce, and roasted red peppers. Blend until completely smooth and creamy.
4. Cook the pasta according to package directions until al dente. Drain and set aside.
5. In a large pot, combine the cooked pasta with the red pepper cashew sauce. Stir over low heat until the pasta is well coated and warmed through.
6. Top with roasted cauliflower and garnish with fresh greens before serving.

Servings and timing

This recipe serves 6 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

• Add a pinch of red pepper flakes or cayenne for extra spice.
• Use gluten-free pasta for a gluten-free option.
• Swap the roasted cauliflower with broccoli or Brussels sprouts for variety.
• Stir in sautéed spinach, kale, or mushrooms for added greens.
• For a protein boost, add chickpeas or grilled chicken (if not keeping vegan).

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat with a splash of water or broth to loosen the sauce. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I make the sauce ahead of time?

Yes, you can blend the sauce up to 3 days in advance and store it in the refrigerator.

Do I need to soak the cashews first?

If you have a high-speed blender, soaking is not necessary. For a regular blender, soak cashews in hot water for 30 minutes before blending.

Can I use fresh red peppers instead of jarred?

Yes, just roast and peel fresh red peppers before blending for a similar flavor.

Is this recipe vegan?

Yes, it’s naturally vegan as it uses cashews for creaminess instead of dairy.

Can I make this recipe nut-free?

You can substitute sunflower seeds for cashews to make it nut-free.

What kind of pasta works best?

Whole wheat penne works well, but you can use any pasta shape you prefer.

How can I make the sauce spicier?

Use a spicy arrabbiata sauce or add red pepper flakes for more heat.

Can I roast the cauliflower in advance?

Yes, roast it ahead of time and reheat in the oven for 10 minutes before serving.

What greens work best for garnish?

Fresh parsley, basil, or arugula pair nicely with the creamy sauce.

Can I freeze the sauce separately?

Absolutely. Store the sauce in freezer-safe containers for up to 2 months and thaw before reheating.

Conclusion

Red Pepper Cashew Pasta with Roasted Cauliflower is a vibrant, nourishing dish that combines creamy, nut-based sauce with roasted vegetables and hearty pasta. It’s simple to prepare, versatile with plenty of variations, and makes for delicious leftovers. Whether you’re serving it as a weeknight dinner or a comforting weekend meal, this recipe is sure to become a household favorite.

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