Red Pepper Pasta with Roasted Cauliflower

• heads of cauliflower, cut into florets2
• olive oil + pinch of salt2 tablespoon
• cashews↗0.75 cup
• water↗0.75 cup
• salt↗1 teaspoon
• jar (25 oz) pasta sauce (I use DeLallo because there's no added sugar, and because their spicy arrabbiata sauce is life)1
• jar roasted red peppers, drained↗16 ounce
• whole wheat penne pasta (I used DeLallo again)↗1 pound
• greens for garnishing

Step-by-step instructions

1. 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. 2

   Creamy Tomato Sauce: Blend the cashews, water, salt, pasta sauce, and red peppers together until very smooth and creamy. YUMMMMMM.

3. 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 most of the roasted cauliflower (I reserve a little to make for a fancy topping).