romesco + cauliflower pasta

What to get out of the bag

Sauce (red one, small container)

pasta *shells are larger than photo

cauliflower

tomatoes

parsley

cashew parm

ingredients: found at the end of this page

Step 1

 Bring a medium- large pot of water + a pinch of salt up to a boil. Once boiling add in your pasta and let cook for approx. 9 minutes. Strain and set aside.

*** BEFORE STRAINING KEEP 1/4 CUP OF PASTA WATER OFF TO THE SIDE

Step 2

Remove your veggies from the bag and cut as shown below

Step 3

Bring a large pan with a splash of oil up to medium high heat. Add in your diced cauliflower and cook for 6 minutes until it starts to brown. Then add in your diced tomatoes and cook for another ~ 4 minutes they should just start to be breaking apart, you can always use the bottom of your spoon to give them just a little squish. Next add in your pasta + your 1/4 cup pasta water (if you forgot just add regular water) + your romesco sauce, let everything come together for stirring constantly for ~ 5 -7 minutes. The sauce should be sticking to the pasta and nice and thick.

Step 4

Transfer your pasta to a bowl and don’t forget to garnish with olive oil, salt + pepper, cashew parmesan + diced parsley! Enjoy!!

Ingredients 📚

ingredients: pasta, cauliflower, tomato, parsley, shallot

sauce: roasted red pepper, toasted almonds, oil, rice vinegar

cashew parm: cashews, nutritional yeast, salt + pepper