20-Minute Creamy Red Pepper Penne
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt and pepper
- 1 tablespoon dried oregano
- 2 cups finely chopped cauliflower floretsâ (about 1 small
- 2 tablespoons high heat oil
- 10- ounces pasta (i used thisâ quinoa penne pasta)
- 2 cups marinara (i used this spicy calabrian tomato sauce
- 1 (12-ounce) jar roasted red bell peppers strained
- 1 cup blanched almondsâ (raw cashews will also work)
- Carbohydrate 0.483225000207227 g
- Cholesterol 0 mg
- Fat 0.0768750000329672 g
- Fiber 0.320999994415612 g
- Protein 0.0825000000353794 g
- Saturated Fat 0.0199500000085554 g
- Serving Size 1 1 serving (1g)
- Sodium 36.9527864583816 mg
- Sugar 0.162225005791615 g
- Trans Fat 0.0126750000054356 g
- Calories 2 calories
Preheat the oven to 400°F then line a baking sheet with parchment paper. Place the cauliflower florets on the baking sheet and drizzle with high heat oil. Toss to evenly coat then arrange so that each floret is separated with space in between. Bake in the oven for about 20 minutes, until light golden brown. Remove from oven, sprinkle with salt and set aside to cool. Meanwhile, bring a large pot of salted water to a boil. Cook pasta as directed, just until tender. *If using gluten-free pasta, only cook what you plan to eat immediately. It does not hold up well when leftover. Strain the pasta and reserve 1/2 cup of the pasta water to add to the sauce. Prepare the sauce by combining the tomato sauce, roasted red bell peppers, blanched almonds, salt, pepper and oregano in a high speed blender. Blend on high until smooth. Add the reserved pasta water and blend to combine. Add the cooked pasta back to the pot then pour in sauce to coat. If you’re only cooking half of the pasta, save half of the sauce for later. Add roasted cauliflower to pasta, serve warm and enjoy!
