This Vegetable Rigatoni with Creamy Cauliflower Sauce started out as an experiment for a vegan macaroni and “cheese” dish for my boys, but ended up so much better than I had expected. It’s not a plain cauliflower sauce but a creamy cauliflower sauce with a “cheesy” flavor. At the last minute, I decided to add the peas and carrots for color and extra veggies and guess what? They loved it! And asked for seconds. So I would say this is a good vegan recipe to get some extra veggies (cauliflower, peas, carrots and zucchini) on your kids plate!

Vegetable Rigatoni With Creamy Cauliflower Sauce [Vegan]

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For the Pasta
  • 1 bag organic gluten-free rigatoni (16 ounce/1lb bag)
  • 1 - 2 cup organic peas and carrots mixture
For the Sauce
  • 3 cups organic cauliflower
  • 2 cups homemade almond milk
  • 1 cup organic cashews
  • 1 cup organic zucchini (peeled)
  • 1 1/2 cup nutritional yeast
  • 2 cloves organic garlic (freshly crushed)
  • 1 - 1 1/2 teaspoon pink himalayan salt
  • 1/4 teaspoon organic tumeric powder
  • 1 - 2 pinch organic cayenne pepper powder


For the Pasta
  1. Prepare the pasta according to package directions. Set aside.
For the Sauce
  1. Put all ingredients for the sauce in a blender and blend until well combined and creamy.
  2. Taste and if needed, make adjustments with pink Himalayan salt, cayenne pepper, turmeric and nutritional yeast.
To Assemble
  1. Strain the pasta and return it back to your pot.
  2. Add the cauliflower sauce, peas and carrots and stir until well combined.
  3. Warm on low heat just long enough to warm the sauce up and serve immediately.
  4. Best when served hot.
  5. Enjoy!


Tip #1: I’ve used a 1 lb bag of frozen organic cauliflower and a frozen organic peas and carrot mixture to save time. Tip #2: I’ve used organic broccoli (also frozen) instead of the peas and carrot mixture for variety. Tip #3: I used rigatoni but you can use a gluten-free rigatoni or your favorite pasta instead.


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