Creamy Rigatoni with Roasted Cauliflower
This Creamy Rigatoni with Roasted Cauliflower is made with a simple and delicious cream sauce, plenty of fresh herbs, and crispy roasted cauliflower. A tasty vegan dinner that is a crowd pleaser!
Ingredients
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
Instructions
- 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.
Video
Notes
*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.
Calories: 669kcal, Carbohydrates: 88g, Protein: 22g, Fat: 26g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 6mg, Sodium: 315mg, Potassium: 875mg, Fiber: 8g, Sugar: 9g, Iron: 4mg
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