Recipe

Creamy Rigatoni with Roasted Cauliflower

Velvety Rigatoni Delight with Roasted Cauliflower

4.7 out of 5

Indulge in the rich flavors of Italian cuisine with this creamy rigatoni dish. The combination of tender rigatoni pasta and roasted cauliflower creates a delightful harmony of textures and tastes.

Pasta› Rigatoni al cavolfiore

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Lactose-free (with lactose-free cream and cheese substitutes), Nut-free, Soy-free, Egg-free

Allergens

Dairy (Parmesan cheese, cream)

Not suitable for

Vegan, Gluten-free (unless using gluten-free pasta)

Ingredients

350g (12 oz) rigatoni pasta 350g (12 oz) rigatoni pasta
1 small head of cauliflower, cut into florets 1 small head of cauliflower, cut into florets
3 tablespoons olive oil 3 tablespoons olive oil
3 cloves of garlic, minced 3 cloves of garlic, minced
1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
Salt and pepper, to taste Salt and pepper, to taste
Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

Calories (kcal / KJ): 480 kcal / 2010 KJ
Fat (total, saturated): 28g, 15g
Carbohydrates (total, sugars): 45g, 4g
Protein: 14g
Fiber: 4g
Salt: 1.2g

Preparation

1.
Preheat the oven to 200°C (400°F).
2.
Toss the cauliflower florets with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden brown.
3.
In a large pot, bring salted water to a boil and cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
4.
In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the heavy cream and bring it to a gentle simmer.
5.
Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy.
6.
Add the cooked rigatoni pasta and roasted cauliflower to the pan with the sauce. Toss gently to coat the pasta and cauliflower evenly.
7.
Season with salt and pepper to taste.
8.
Serve the creamy rigatoni with roasted cauliflower hot, garnished with fresh parsley.

Treat your ingredients with care...

Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even roasting. Avoid overcooking the cauliflower to maintain its texture and flavor.

Tips & Tricks

For a healthier version, you can substitute half of the heavy cream with vegetable broth or low-fat milk.
Feel free to add some crushed red pepper flakes for a hint of spiciness.
To enhance the flavor, you can sprinkle some toasted breadcrumbs on top before serving.
If you prefer a stronger garlic flavor, you can increase the amount of minced garlic.
Leftovers can be refrigerated and reheated the next day. Add a splash of cream or milk when reheating to restore the creamy consistency.

Serving advice

Serve the creamy rigatoni with roasted cauliflower as a main course accompanied by a fresh green salad and crusty bread. It pairs well with a glass of dry white wine.

Presentation advice

Garnish the dish with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in a deep pasta bowl to showcase the creamy sauce and roasted cauliflower.