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Creamy Cauliflower Rigatoni Pasta Recipe

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3.9 from 71 reviews

Creamy Cauliflower Rigatoni Pasta is a comforting and flavorful dish featuring tender cauliflower infused with garlic, thyme, and a hint of chili flakes simmered in creamy sauce, tossed with al dente rigatoni pasta, and topped with crispy garlic breadcrumbs, fresh parmesan, and parsley for a delightful texture contrast.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Cauliflower Sauce

  • 500 g (1 lb) cauliflower, chopped
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 tsp dried thyme
  • Pinch chilli flakes
  • 1 cup stock or water
  • 1 cup cream
  • Salt and pepper, to taste

Crispy Breadcrumbs

  • 2 tbsp butter
  • 2 garlic cloves, crushed
  • 2 cups grated ciabatta bread (or any fresh breadcrumbs)
  • Salt and pepper, to taste

Pasta and Garnish

  • 500 g (1 lb) rigatoni pasta
  • Grated parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Sauté the Onion: In a large, deep pan or skillet, heat a few teaspoons of olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
  2. Add Aromatics and Cauliflower: Stir in the crushed garlic, dried thyme, and pinch of chili flakes. Cook for an additional minute to release the flavors before adding the chopped cauliflower.
  3. Cook Cauliflower: Sauté the cauliflower until it begins to soften, then pour in the stock or water. Season with salt and pepper, reduce the heat to low, and partially cover with a lid. Cook until the cauliflower is completely soft, about 10-15 minutes.
  4. Simmer with Cream: Pour in the cream and allow the sauce to simmer gently for another 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
  5. Prepare Crispy Breadcrumbs: Meanwhile, in a separate frying pan over medium-high heat, melt the butter. Add the crushed garlic and breadcrumbs, tossing regularly until the breadcrumbs are crisp and golden brown. Season with salt and pepper then remove from heat and set aside.
  6. Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook for 9-11 minutes until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
  7. Toss and Combine: Return the drained pasta to the pot or a serving bowl. Pour the creamy cauliflower sauce over the pasta, adding a splash of reserved pasta water as needed to loosen the sauce and achieve a smooth consistency. Toss well to combine.
  8. Serve: Divide the creamy cauliflower rigatoni into serving bowls. Top with the crispy garlic breadcrumbs, a generous sprinkle of grated parmesan cheese, and fresh chopped parsley. Serve immediately.

Notes

  • You can substitute ciabatta breadcrumbs with any fresh breadcrumbs of your choice.
  • If you prefer a spicier dish, increase the chili flakes to taste.
  • To make this dish lighter, consider using half-and-half or a lighter cream alternative.
  • Reserve pasta water is key to adjusting sauce consistency; add gradually as needed.
  • For a gluten-free option, use gluten-free pasta and breadcrumbs.
  • Freshly grated parmesan adds the best flavor compared to pre-grated varieties.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://ellarecipe.com/creamy-cauliflower-rigatoni-pasta-recipe/