Creamy Roasted Garlic and Cauliflower Rigatoni
Ingredients
- 400 g rigatoni
- 1 cauliflower
- 6 garlic cloves
- 3 tbsp olive oil
- 300 ml vegetable stock
- 3 tbsp nutritional yeast
- 1 lemon
- 1 tsp chilli flakes
Nutrition (per serving)
- Calories
- 518 kcal
- Protein
- 17.9 g
- Carbohydrate
- 79.6 g
- of which sugars
- 7.5 g
- Fat
- 12.9 g
- of which saturates
- 2.1 g
- Fibre
- 8.6 g
- Salt
- 0.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 200°C/fan 180°C. Break the cauliflower into florets and toss with the olive oil and garlic cloves on a baking tray. Season and roast for 25–30 minutes until golden and tender.
- 2
Cook the rigatoni in a large pan of salted boiling water according to packet instructions. Reserve pasta water then drain.
- 3
Transfer the roasted cauliflower and garlic (squeezed from their skins) to a blender. Add the vegetable stock, nutritional yeast, lemon juice, and chilli flakes.
- 4
Blitz until completely smooth and creamy. Taste and adjust seasoning.
- 5
Toss the drained rigatoni through the cauliflower sauce, adding pasta water to loosen to your liking.
- 6
Serve with an extra drizzle of olive oil and a pinch of chilli flakes.
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