Creamy Tomato Cauliflower Pasta
Indulge in the velvety goodness of Creamy Tomato Cauliflower Pasta, a comforting fusion of roasted cauliflower and rich tomato sauce that's both nourishing and irresistible. Perfectly cooked pasta, such as penne or fusilli, is coated in a luscious blend of roasted cauliflower, crushed tomatoes, and your choice of heavy cream or coconut cream for a vegan twist. The addition of caramelized onions, garlic, and a touch of red pepper flakes adds layers of flavor, while fresh basil and Parmesan (or a vegan alternative) elevate the dish to gourmet status. This one-pot wonder is ready in just 45 minutes, making it an ideal weeknight dinner that's hearty, wholesome, and family-approved. Perfect for those seeking a plant-forward and creamy pasta recipe that doesn't skimp on flavor, this dish is sure to become a new favorite!
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Recipe Information
Ingredients
- 12 oz Pasta (penne or fusilli)
- 3 cups Cauliflower florets
- 2 tbsp Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 3 tbsp Tomato paste
- 1 14 oz can Canned crushed tomatoes
- 1 cup Vegetable broth
- 1 cup Heavy cream (or coconut cream for vegan option)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 2 tbsp Fresh basil leaves, chopped
- 0.25 cup Parmesan cheese, grated (optional, or vegan alternative)
- 1 gallon Water (for boiling pasta)
- 2 tbsp Salt for boiling pasta
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the cauliflower florets on the prepared baking sheet and drizzle them with 1 tablespoon of olive oil. Sprinkle a pinch of salt and black pepper. Roast in the oven for 20 minutes, flipping halfway through, until golden and tender.
While the cauliflower roasts, bring a large pot of water to a boil. Add the 2 tablespoons of salt and cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining and set the pasta aside.
In a large skillet or saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant. Then add the tomato paste and cook for another 2 minutes, stirring frequently, to deepen its flavor.
Add the crushed tomatoes and vegetable broth to the skillet. Stir to combine and let it simmer for 5 minutes.
Transfer the roasted cauliflower to a blender or food processor. Add the tomato sauce mixture and blend until smooth and creamy. If the mixture is too thick, add some reserved pasta water until the desired consistency is reached.
Return the blended sauce to the skillet. Stir in the heavy cream, salt, black pepper, and red pepper flakes (if using). Simmer for 3-5 minutes to heat through.
Add the cooked pasta to the skillet and toss to coat the pasta in the creamy sauce. Adjust seasoning as needed.
Serve immediately, garnished with chopped fresh basil and grated Parmesan cheese (or vegan alternative) if desired.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 3810 mg | 166% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 12.3 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
