This Indian-inspired vegan pasta dish is a great combination of curry, vegetables and a touch of heat.
Gemelli with Roasted Cauliflower and Coconut Curry Sauce
3 pounds Barilla Gemelli
2 medium yellow onions, thinly sliced
9 cups thinly sliced Napa cabbage
3 tablespoons minced ginger
1/3 cup madras curry powder
24 ounces vegetable broth
1-1/2 cups toasted cashews, coarsely chopped
5 tablespoons safflower or canola oil
9 cups small cauliflower florets
3 cloves garlic, mince
3 red chile peppers, thinly sliced
42 ounces coconut milk
1-1/4 cups chopped cilantro