Name: Pasta with Roasted Cauliflower and Cashew Sauce
Yield: 6
Ingredients: 8 oz conchiglie or shell pasta. I used whole wheat but use gluten-free or regular pasta, if you wish; 1/2 head cauliflower, separated into florets; 1/2 cup of cashews lightly roasted in the microwave; 1 chipotle chilli pepper with 1 tsp 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 1/2 inch pieces lengthwise; 1 12- oz package of edamame; 1 8- oz package of button or crimini mushrooms; 1 tsp extra virgin olive oil; Salt and ground black pepper to taste