Roasted Cauliflower & Pepper Aglio E Olio Pasta with Cashew Nuts

Aglio E Olio Pasta Recipe with Roasted Cauliflower, Peppers & Cashew Nuts

If you’re looking for a simple yet flavorful Italian-inspired pasta dish, this Aglio E Olio Pasta with Roasted Cauliflower, Peppers & Cashew Nuts is the perfect option. A vibrant combination of perfectly roasted vegetables, crunchy cashew nuts, and perfectly al dente pasta, tossed in olive oil, garlic, and aromatic herbs. This vegetarian recipe is quick, satisfying, and makes for an amazing main course.

Cuisine: Italian

Course: Main Course

Diet: Vegetarian

Ingredients

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions

1. Cook the Pasta
   Begin by preparing the spaghetti. In a large pot, bring water to a boil and add a teaspoon of salt. Add the durum wheat spaghetti to the boiling water and cook it until al dente, which should take around 12-15 minutes. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process. Drizzle some extra virgin olive oil over the pasta to keep it from sticking together.

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2. Prepare the Vegetables
   While the pasta is cooking, cut the cauliflower into small florets and rinse them thoroughly. Soak the florets in boiling water and set them aside. Dice the red bell pepper (capsicum) into small pieces.

3. Roast the Vegetables
   Heat a skillet over medium-high heat. Add the diced red bell pepper and roast it for 8-10 minutes until it softens slightly. Transfer the roasted peppers to a bowl and set aside. In the same skillet, heat a few drops of olive oil, add the cauliflower florets, and cook on medium-high heat. Stir the cauliflower frequently, and cook for about 4-6 minutes until the florets are tender yet firm and slightly browned. Once done, turn off the heat and cover the pan, keeping the vegetables warm.

4. Roast the Cashew Nuts and Garlic
   In a separate large pan, heat 3 tablespoons of extra virgin olive oil over medium-low heat. Once the oil is hot, add the cashew nuts and roast them until golden and crispy. This should take about 3-5 minutes. After the cashews are done, add the chopped garlic and sauté until golden brown and fragrant, around 2 minutes. Add the dried mixed herbs, red chilli flakes, salt, and black pepper, stirring to combine.

5. Combine Everything
   Quickly add the roasted red bell peppers and cauliflower florets into the pan with the garlic, cashews, and spices. Toss everything together to mix well. Then add the cooked pasta and toss again, making sure the pasta is evenly coated with the oil, garlic, and roasted vegetable mixture. Adjust the seasoning with more salt, pepper, or Tabasco hot sauce to taste.

6. Serve
   Once everything is well combined, turn off the heat. Transfer the Aglio E Olio pasta with roasted cauliflower, peppers, and cashew nuts into a serving dish. Serve immediately while hot.

Serving Suggestions

For a complete Italian-inspired meal, pair this Aglio E Olio Pasta with Roasted Cauliflower, Peppers & Cashew Nuts with a side of garlic bread with herb butter and a refreshing bowl of tender coconut ice cream for dessert. This delicious combination will make your weekend dinner special and satisfying.

This Aglio E Olio Pasta Recipe with Roasted Cauliflower, Peppers & Cashew Nuts is a fantastic choice for vegetarians looking for a light yet flavorful meal that’s bursting with textures and flavors. The simplicity of the garlic, olive oil, and mixed herbs balances perfectly with the sweetness of the roasted vegetables and the crunch of the cashews, making it a dish that everyone will love.