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Creamy Garlic and Thyme Rigatoni With Roasted Cauliflower
[Vegan]

LM By: Liz Martone

Author Bio

Hi, I'm Liz, the writer and photographer behind Pumpkin & Peanut Butter, a {mostly} plant-based... Read More

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Discover more recipes with these ingredients

Creamy Garlic and Thyme Rigatoni With Roasted Cauliflower [Vegan]

4-6

Dairy Free

This creamy pasta dish is warm, cozy, and oh-so-perfect for the fall and winter season. Thick rigatoni pasta is tossed in a cream sauce made from almond milk and olive oil and seasoned with thyme and plenty of minced garlic. Roasted cauliflower adds a nice smokey balance to the dish.... Read More

Ingredients You Need for Creamy Garlic and Thyme Rigatoni With Roasted Cauliflower [Vegan]

For the Cauliflower:

1 medium head cauliflower, chopped into florets
1 tablespoon extra virgin olive oil
A sprinkle of salt and pepper
10-ounce pasta of choice
Fresh thyme, for garnish

For the Cream Sauce:

1 tablespoon olive oil
7 garlic cloves, minced
3 tablespoons flour of choice
1-1 1/2 cups unsweetened almond or soy milk
1 teaspoon fresh thyme, chopped
Salt and pepper, as desired

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How to Prepare Creamy Garlic and Thyme Rigatoni With Roasted Cauliflower [Vegan]

Preheat the oven to 400°F. Chop cauliflower into bite-sized florets, toss then in 1 tablespoon of olive oil, salt, and pepper, and spread across a baking sheet. Bake for 30 minutes, tossing once or twice throughout.
In the meantime, boil water in a large pot. Add in pasta of choice and cook according to directions. Drain and set aside.
To make your creamy garlic sauce, start by drizzling 1 tablespoon of olive oil in a medium-sized skillet over medium heat. Add in minced garlic and sauté for 1-2 minutes, until fragrant. Add 3 tablespoons of flour and mix until coated. Slowly pour in the milk a little bit at a time, whisking as you pour.
Add in a hefty pinch of salt and pepper, thyme, and simmer for 3-4 minutes, or until sauce has reached the desired consistency.
Drain your pasta, top it with the sauce and cauliflower, and stir to coat. Top with a little more freshly chopped thyme and serve.

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