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Recipe of the Week: Red Pepper Pasta with Cauliflower

November 9, 2022

Total Time: 45 minutes

Yield: 8 servings

This creamy sauce is a three-ingredient game-changer and this recipe will feed the whole family!

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

INSTRUCTIONS

  1. 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.
  2. Creamy Tomato Sauce: Blend the cashews, water, salt, pasta sauce, and red peppers together until very smooth and creamy.
  3. 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 the roasted cauliflower. This will make extra sauce. I had enough leftover for a second half-batch of this recipe.

Original recipe from Pinch of Yum can be found here!

Filed Under: News, Recipes Tagged With: Diet, Exercise, Fitness, goals, health, healthy, Nutrition, recipe, recipes, success, weight loss, Workout

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