Red Pepper Pasta with Roasted Cauliflower

Name: Pasta Lada Merah dengan Kembang Kol Panggang
Total time: 45 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 heads of cauliflower, cut into florets; 2 tablespoons olive oil + pinch of salt; 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

Red Pepper Cashew Pasta with Roasted Cauliflower. ♡ TOO GOOD TO EVEN BE TRUE. This sauce is a three-ingredient game-changer!

⏱️ 45 min 🔪 Prep: 15 min 🔥 Cook: 30 min 📊 Medium 👁️ 17 views

👨‍🍳 Start Cooking

Pasta Lada Merah dengan Kembang Kol Panggang

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

8 servings

2 heads of cauliflower, cut into florets
2 tablespoons olive oil + pinch of salt
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

Steps

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.
Blend the cashews, water, salt, pasta sauce, and red peppers together until very smooth and creamy. YUMMMMMM.
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).