This creamy cauliflower rigatoni pasta is a dreamy vegetarian dinner recipe. The crisp, golden garlic scented breadcrumbs add so much flavor and texture, making this the perfect easy, delicious weeknight dinner.

Ingredients

A handful of ingredients is all that is needed to make this creamy bowl of pasta. I used fresh cauliflower but frozen can easily be used instead. Onion, garlic, thyme and chilli flakes (red pepper flakes) add flavor and depth to the sauce. I like using heavy cream or whipping cream for the sauce to give it an ultra silky finish but use any cream or cream-alternative you prefer. The breadcrumbs are optional but add so much to this simple pasta dish.

Cauliflower. Fresh or frozen cauliflower florets.
Onion.
Fresh garlic cloves.
Dried thyme.
Chilli flakes.
Vegetable stock/water.
Cream.
Salt and pepper.
Rigatoni pasta.
Ciabatta. This is a great way to use up leftover, stale bread.
Butter.
Fresh parsley.
Parmesan. Use a vegetarian alternative if preferred.

How to make rigatoni pasta with creamy cauliflower sauce

Make the cauliflower sauce: In a large, deep pan or skillet, add a few teaspoons of olive oil then add the onion. Sauté until soft and translucent then add the garlic, thyme and chilli flakes. Cook for another minute then add the chopped cauliflower. Sauté until the cauliflower starts to soften then pour in the stock or water. Season with salt and pepper then reduce the heat and partially cover with a lid. Allow the cauliflower to cook until completely soft. Pour in the cream, allow to simmer for another 5 minutes. Taste and adjust seasoning if necessary.
Make the garlic breadcrumbs: In a frying pan set over medium high heat, melt the butter. Add the garlic and breadcrumbs then cook, tossing regularly, until the breadcrumbs are crisp and golden. Season with salt and pepper and set aside.
Cook the pasta: Bring a large pot of salted water to the boil. Once boiling, add the rigatoni and cook for 9-11 minutes, or until al dente. Reserve 1 cup of cooking water then drain. Toss the pasta with the cauliflower sauce and add a splash of the cooking water, if necessary.
Serve: Serve the creamy cauliflower rigatoni in bowls and top with the crispy breadcrumbs, grated parmesan cheese and fresh parsley.

Can I make this in advance?

The sauce can be made up to 3 days in advance and kept in an airtight container in the fridge or frozen for up to 3 months. Leftovers can be refrigerated for up to 3 days and reheated in a pan with a splash of water. The breadcrumbs will last for up to 2 weeks in an airtight container or up to 4 months in the freezer.

Vegetarian pasta recipes