Recipe
Creamy Rigatoni with Roasted Cauliflower
Velvety Rigatoni Delight with Roasted Cauliflower
4.5 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.
Metadata
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
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350g (12 oz) rigatoni pasta 350g (12 oz) rigatoni pasta
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1 small head of cauliflower, cut into florets 1 small head of cauliflower, cut into florets
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3 tablespoons olive oil 3 tablespoons olive oil
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3 cloves of garlic, minced 3 cloves of garlic, minced
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1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
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1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
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Salt and pepper, to taste Salt and pepper, to taste
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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
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1.Preheat the oven to 200°C (400°F).
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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.
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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.
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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.
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5.Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy.
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6.Add the cooked rigatoni pasta and roasted cauliflower to the pan with the sauce. Toss gently to coat the pasta and cauliflower evenly.
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7.Season with salt and pepper to taste.
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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.
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