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
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
