Roasted Red Pepper & Cauliflower Pasta

PREP TIME: 20 MINUTES | MAKES 4 - 6 SERVINGS

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1 LARGE HEAD OR 2 SMALL HEADS CAULIFLOWER, CUT INTO FLORETS

2 TBSP OLIVE OIL

SALT

PEPPER

1 24 OZ JAR marinara sAUCE

1 10 OZ JAR ROASTED RED PEPPERS, DRAINED

4 ANCHOVEY FILETS (FROM A JAR)

3/4 CUP RAW CASHEWS

3/4 CUP WATER

1 LB. GLUTEN FREE PASTA

2 TSP cULTIVATE eLEVATE cORDYCEPS MUSHROOMS POWDER (OPTIONAL)

Fresh basil and or parsley

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Preheat oven to 425 degrees. line a baking sheet with parchment paper. Toss the cauliflower, olive oil and salt and pepper together on the baking sheet. Bake for 20 minutes or until starting to brown and caramelize.

COok pasta according to package directions. Drain and set aside.

Meanwhile combine the marinara, red peppers, water, cashews, anchovies and mushroom powder (if using) into a blender or food processor and blend until smooth, about 1 minute.

Stir the warm pasta, sauce and roasted cauliflower together. top with chopped fresh parsley and Basil. Serve immediately or let cool and store in the refrigerator until ready to bake. Cover with foil and bake pasta at 350 degrees for 45 minutes.