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Roasted Cauliflower Pasta Sauce
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5 from 1 vote

Pasta with Roasted Cauliflower and Cashew Sauce

A delicious, soothing, comforting recipe of creamy pasta with a roasted cauliflower and cashew sauce. Basil adds summery flavor and edamame and mushrooms add nutrition and texture.
Prep Time15 mins
Cook Time30 mins
Course: Pasta
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 6
Calories: 325kcal


  • 8 oz conchiglie or shell pasta. I used whole wheat but use gluten-free or regular pasta, if you wish
  • ½ head cauliflower, separated into florets
  • ½ cup of cashews lightly roasted in the microwave
  • 1 chipotle chilli pepper with 1 teaspoon of the adobo sauce
  • 6 basil leaves
  • 1 cup almond milk
  • Juice of 1 lemon
  • 12 spears of asparagus, tough ends trimmed, then cut into ½ inch pieces lengthwise
  • 1 12- oz package of edamame
  • 1 8- oz package of button or crimini mushrooms
  • 1 teaspoon extra virgin olive oil
  • Salt and ground black pepper to taste


  • Roast the cauliflower, Spray a baking sheet with oil, pace the cauliflower florets in a single layer, and spray the tops with oil. Roast in a 350-degree oven for 30 minutes or until the cauliflower is quite tender and browning.
  • Roast the asparagus. Toss first with some salt and pepper, spray a baking sheet, and spread the asparagus in a single layer on the sheet. Roast in a preheated 350-degree oven for 12-15 minutes until the asparagus is tender but has a good bite. Set aside.
  • Cook pasta per package directions until al dente.
  • While the pasta is cooking, heat the oil and add the mushrooms with some salt and pepper.
  • Saute, stirring frequently, until the mushrooms start to caramelize and soften.
  • Add the edamame. Stir well and cook for a couple of minutes or until the edamame are warmed through.
  • Make the cauliflower-cashew sauce by placing the roasted cauliflower in a blender along with the toasted cashews, chipotle chili and adobo sauce, basil leaves, almond milk and lemon juice in a blender. Blend until very smooth. Add salt to taste.
  • In a large bowl, mix the mushroom-edamame mixture, the pasta, the asparagus and the cauliflower sauce.
  • Garnish with some parsley, if desired, and serve immediately.


Calories: 325kcal | Protein: 18.4g | Fiber: 4.3g