Creamy Roasted Red Pepper Pasta with Cauliflower & Asparagus

My Friday night was date night with my wonderful boyfriend. I gave him 4 options to chose from and this one was the winner! At first I was worried that this recipe was going to be kind of heavy. Since we have been having temperatures in the 3 digits, I wasn’t in the mood for something heavy.

How wrong I was! This recipe is super light (as long as you don’t over stuff yourself *cough cough*). The sauce is super creamy and full of flavor, but because it is made with roasted red pepper and white beans it doesn’t weigh you down. The sauce is also light enough that it lets the flavors of the cauliflower and asparagus shine through. We paired this with some sour dough bread to mop up the sauce.

I am really in love with this recipe and it is most definitely on my list of things I need to make again soon!

Creamy Roasted Red Pepper Pasta with Cauliflower & Asparagus

Based on a recipe by The Vegan Cookbook Aficionado

  • 1 small head cauliflower, roughly chopped (4 cups)
  • 1 bunch asparagus, cut into 1-inch pieces
  • 2 large shallot, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 roasted red peppers (about 1 1/2 cups)
  • 1/3 cup raw cashews
  • 1/2 cup water
  • 1 cup cooked white beans, rinsed and drained
  • 1/2 cup homemade nut milk
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 6 ounces (about 2 cups) dried pasta of your choosing (I used whole wheat penne)

Preheat oven to 400F. In a large bowl, mix together the chopped cauliflower with olive oil and sprinkle with salt. Place in a single layer on a lined baking sheet. Roast at 400F for 25 minutes, stirring once. Toss asparagus in that same bowl with a bit more oil. Add asparagus to cauliflower and bake for another 8 minutes. Set aside.

In a skillet over medium heat sauté the shallots and garlic, until translucent. Transfer to a blender or food processor along with the cashews and water, puree until smooth. Add white beans, red pepper, nutritional yeast, lemon juice and salt, puree, then slowly add in almond milk. Blend until smooth and creamy. Adjust the consistency by adding more milk.

Meanwhile, cook your pasta according to package directions and then drain. Place sauce into pot you cooked pasta in and add pasta, cauliflower and asparagus and light stir until everything is coated with the sauce and serve.

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