Pinch of Yum · by Lindsay Ostrom★ 4.8
Red Pepper Pasta with Roasted Cauliflower
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 25%
CARBS 63G64% OF CAL
9G FIBER42G OTHER12G TOTAL SUGAR
FAT 11G25% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with a creamy three-ingredient red pepper cashew sauce and roasted cauliflower. Rich, plant-based, and surprisingly indulgent.
mainitalianpasta🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Pinch of Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 heads of cauliflower, cut into florets
- 2 tablespoons olive oil + pinch of salt
- 3/4 cup cashews
- 3/4 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
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 25%
CARBS 63G64% OF CAL
9G FIBER42G OTHER12G TOTAL SUGAR
FAT 11G25% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 795mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 690mg
- Calcium
- 54mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 795MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.