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Ingredients
  • subheading: For the Roasted Cauliflower:
  • 2 heads of cauliflower, cut into florets
  • 2 tablespoons olive oil + pinch of salt
  • subheading: For the Sauce and Pasta:
  • ¾ cup cashews
  • ¾ 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
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