Creamy Roasted Garlic and Cauliflower Rigatoni

Ingredients

• 400 g rigatoni
• 1 cauliflower
• 6 clove garlic cloves
• 3 tbsp olive oil
• 300 ml vegetable stock
• 3 tbsp nutritional yeast
• 1 lemon
• 1 tsp chilli flakes

Method

1. 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. 2

   Cook the rigatoni in a large pan of salted boiling water according to packet instructions. Reserve pasta water then drain.

3. 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. 4

   Blitz until completely smooth and creamy. Taste and adjust seasoning.

5. 5

   Toss the drained rigatoni through the cauliflower sauce, adding pasta water to loosen to your liking.

6. 6

   Serve with an extra drizzle of olive oil and a pinch of chilli flakes.