Red Lentil Pasta with Cauliflower

I've made this three times now, and it's a really satisfying meal - warm and hearty, with two sources of vegan protein: red lentils and roasted cashews, and a good dose of Vitamin C from the cauliflower and tomatoes.  The cinnamon adds a nice depth.  Adapted from La Dolce Vegan by Sarah Kramer.  Makes about 4 big servings.

Step 1:  Chop into small florets, and steam until done to your liking:

• 1 head cauliflower

Step 2: Cook, then drain:

•  16 ounces pasta - I like rotini for this recipe

Step 3: Saute in large saute pan:

• 1 onion, chopped
• 4-6 cloves garlic, minced
• 2 Tbsp oil; more if needed

Step 4: When onions are translucent, add the following to the large saute pan:

• 2 cups vegetable broth
• 2 large tomatoes, chopped
• 1 cup red lentils
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp pepper

Stir until well-combined, bring to a boil, then reduce heat and simmer for about 15 minutes.

Step 5: While the lentil mixture is cooking, place in a dry pan:

• 1 cup chopped cashews

Roast the cashews over medium heat for about 3 minutes, stirring frequently

Step 6: Once the lentil mixture in your saute pan is cooked, pour it carefully into a food processor and blend until thick and creamy.

Step 7:  Add the cooked cauliflower florets to your cooked pasta.  Pour the sauce over it and mix it up.  Ladle it on to plates, and sprinkle some of the roasted cashews over each serving.  This would be nice (and pretty) topped with a sprinkling of fresh parsley.  Enjoy!