Red Pepper Cashew Pasta
This Cashew Sauce is everything! You can refrigerate any leftover sauce, or double the recipe to reuse later in the week! You can also use any pasta you prefer, and if you're looking for some extra protein, I recommend using a protein pasta like Banza!
Ingredients
1 pound whole wheat penne pasta (I used DeLallo)
2 cups spinach
1 head of Cauliflower
1 tablespoon of olive oil
Salt to taste
Shaved parmesan to top
Red Pepper Cashew Sauce
Ingredients
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
Instructions
Cauliflower
Preheat the oven to 425 degrees.
Cut your cauliflower into pieces and toss the cauliflower florets with olive oil and salt and spread on a baking sheet.
Bake/roast for 30 minutes, stirring occasionally, until nice and brown
Red Pepper Cashew Sauce
Blend the cashews, water, salt, pasta sauce, and red peppers together until very smooth and creamy.
Pasta
Cook pasta according to package directions.
Drain pasta, replace cooked pasta into the pot, and add the spinach
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).
Top with shaved parmesan and enjoy!
Notes: you can add any protein you like! I typically cook up the Trader Joe’s frozen meatballs with this pasta because it’s super convenient AND yummy!