Vegan Red Pepper Cream Sauce and Roasted Cauliflower with Pasta
Vegan Red Pepper Cream Sauce and Roasted Cauliflower with pasta. The sauce is made completely in a blender and tossed with roasted cauliflower and pasta.
Servings: 4 people
Calories: 667kcal
Ingredients
Sauce:
- 10 oz. jar roasted red peppers drained of liquid
- 3/4 cup canned crushed tomatoes
- 1/2 cup raw cashews
- 1 tsp. kosher salt
- 1/8 tsp. garlic powder
- 1/8 tsp. crushed red pepper flakes
- 2 Tbsp. nutritional yeast
- 1/2 cup water
- juice of 1/2 a lemon
Cauliflower:
- 1 medium head of cauliflower cut into florets
- 2 Tbsp. olive oil
- salt and pepper to taste
Pasta:
- 1 lb. penne pasta
Instructions
- Preheat the oven to 400°F. Put a large stockpot of water with salt on the stove to cook the pasta.
- Coat the cauliflower florets with olive oil, salt, and pepper. Roast for 35-45 minutes until done.
- In a blender, combine all of the sauce ingredients and blend on high speed for 3-5 minutes until completely smooth. Transfer to a saucepan and heat over low heat. (Alternatively, you could heat the sauce in the blender by running on high speed for about 5 more minutes)
- Cook the pasta according to the package, drain and put back into the large pot. pour the sauce over the pasta until completely coated. Add the roasted cauliflower in and toss lightly to combine. Serve immediately.
Notes
Vegan parmesan cheese sprinkled on top is a nice addition. To make- mix equal parts nutritional yeast with walnuts in a dry grain blender until completely chopped up.
Nutrition
Calories: 667kcal | Carbohydrates: 106g | Protein: 25g | Fat: 17g | Saturated Fat: 2g | Sodium: 1563mg | Potassium: 1173mg | Fiber: 10g | Sugar: 8g | Vitamin A: 510IU | Vitamin C: 106.4mg | Calcium: 106mg | Iron: 4.8mg