Creamy Rigatoni with Roasted Cauliflower (2024)

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

FOR THE CAULIFLOWER

• ▢ 1 head cauliflower cut in florets
• ▢ 3 tbsp olive oil
• ▢ 1 tbsp garlic powder
• ▢ 1/2 tbsp smoked paprika
• ▢ salt & pepper

FOR THE BREAD CRUMBS

• ▢ 1/4 cup bread crumbs
• ▢ 1 tbsp olive oil
• ▢ 1/2 tsp garlic powder

FOR THE PASTA & SAUCE

• ▢ 3/4 lb rigatoni
• ▢ 2 tbsp vegan butter
• ▢ 1 shallot diced
• ▢ 2 cloves garlic diced
• ▢ 1 sprig fresh rosemary diced
• ▢ 12 oz non-dairy milk unsweetened, I used soy
• ▢ 1 cup broth I used vegan chicken broth*
• ▢ 2 tbsp flour
• ▢ 1/4 cup vegan parmesan
• ▢ 2 tbsp vegan cream cheese I used chive cream cheese
• ▢ 2 tbsp fresh basil diced
• ▢ 2 tbsp fresh parsley diced, plus more for topping
• ▢ 1/2 lemon juiced
• ▢ red pepper flakes optional

• Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

• Add the cauliflower ingredients to the baking sheet and toss to coat evenly. Place in the oven and bake for 25-30 minutes, flipping halfway and cooking until crispy.

• Add the bread crumb ingredients to another baking sheet and toss to combine. Place in the oven with the cauliflower and cook until browned (2-3 minutes). Remove from the oven and transfer to a bowl.

• While the cauliflower is cooking, bring a large pot of water to a boil. Add salt to the water before adding the pasta. Cook the pasta according to package instructions and drain.

• Place the empty pot back on the stove over medium heat. Add the butter, garlic, shallot, a pinch of salt & pepper and the rosemary to the pot. Cook, stirring frequently, for 2-3 minutes. Add the milk, broth and flour. Whisk until smooth and bring to a boil.

• Lower heat and add parmesan and cream cheese. Whisk until smooth and allow to cook until slightly thickened. Turn the heat off.

• Add the basil, parsley and lemon juice to the sauce and stir to combine. Add the pasta and toss until coated.

• Serve pasta with the garlic bread crumbs, cauliflower, additional parsley and red pepper flakes.

*You can get this at Whole Foods or online, here.

**This pasta is best served right away and doesn’t make the best leftovers – the pasta will continue to absorb the sauce as it sits in the fridge. I would recommend cutting the recipe in half if you don’t plan on eating this all at once.

Cuisine: American, Italian

Course: Main Course