Every bite of this Vegan Red Pepper Pasta with Roasted Cauliflower is mouth-wateringly delicious. It’s creamy, vegan, and packed with flavor. Cauliflower tossed with olive oil and a pinch of salt, roasted until crispy, then served with saucy whole-wheat pasta for a healthy and easy weeknight dinner. Yummy!
This veggie-forward pasta recipe is simple enough to make any night of the week. Start with the cauliflower. Roast the florets for 30 minutes, stirring occasionally, until tender and lightly charred. For the pasta, I made a quick red pepper sauce, but with a few additions that make this even better. I added cashews for some protein and store-bought arrabbiata pasta sauce for an unexpected but deliciously spicy kick. Toss the pasta with the sauce and roasted cauliflower, and done. Serve immediately and enjoy!
To make the Vegan Red Pepper Pasta with Roasted Cauliflower, you will need the following ingredients:
Heat the oven to 425 °F.
Toss the cauliflower florets with 1 tablespoon of olive oil and a pinch of salt and spread them on a baking sheet in an even layer.
Roast the cauliflower for 30 minutes, stirring occasionally, until tender and brown.
In a high-powered blender, combine 6 tablespoons cashews, 6 tablespoons water, ½ teaspoon salt, pasta sauce, and roasted red peppers. Blend until smooth and creamy.
Cook 8 ounces whole-wheat penne pasta according to package directions. Drain.
Toss the cooked pasta with the prepared tomato sauce and most of the roasted cauliflower. Reserve some roasted cauliflower for topping if you wish.
Serve immediately topped with the reserved cauliflower and garnished with greens.
Looking for a veggie-forward pasta? Give this Red Pepper Pasta with Roasted Cauliflower recipe a try. It’s healthy and delicious. Made it? Let us know in the comments below.
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