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Roasted Cauliflower Penne Pasta with Creamy Marinana

Roasted Cauliflower Penne Pasta with Creamy Marinana

Rich, luscious and sumptuous, this pasta dish is perfect for a romantic dinner or even just an ever so slightly upscale weeknight dinner. It’s amazing what cashews can do to marinara. Folding soft-baked cauliflower, salty olives and bright peas into the creamy marinara, you’ve got a pasta dish built for comfort. While ideal for warming the belly on a winter night, this easy dish can be made year-round and is great the next day for lunch or oven-baked as a casserole dish for a potluck. Enjoy with a colorful salad and you’re set.

Roasted Cauliflower Penne Pasta with Creamy Marinana

cup raw, unsalted cashews, whole or in pieces
1 cup hot water
1 large yellow onion, diced
large or 1 medium head of cauliflower, cut into florets
2 tablespoons of low-sodium tamari, divided
cup low-sodium vegetable broth
2 teaspoons dried basil
1 teaspoon garlic granules
teaspoon fennel seeds
- teaspoon red pepper flakes
16 oz. penne pasta or pasta shape of your choice
25 ounces marinara
1 cup frozen peas, defrosted
1/3 cup kalamata olives, pitted and sliced in half (optional)

Place your cashews in a heat-proof container like a glass measuring cup and heat your 1 cup of water. When it’s almost boiling, pour over the cashews, cover, and let this sit for an hour or so.

Preheat the oven to 425 degrees.

Spread the onion and the cauliflower on a baking sheet lined with parchment paper. Pour on the broth and 1 tablespoon of the tamari, then the basil, garlic, fennel and red pepper flakes. Gently distribute into the cauliflower and onions. Bake for 20 minutes, then remove from the oven, stir in the remaining tamari, and bake another 15 minutes.

Meanwhile, start a large pot of water for your pasta. Cook according to directions. Drain and return to the pot with the cauliflower mixture.

Place the drained cashews and the marinara in a high-speed blender. If you don’t have a high-speed blender, a regular one will do as well but you may need to blend longer to achieve creaminess.

Pour the marinara over the pasta and cauliflower with the peas and olives. If the sauce is thicker than you prefer, add some vegetable stock. Warm until heated through and enjoy!

2015, Vegan Street

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