Cherry Tomato Pasta

This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. An easy dinner idea that’s simply stunning! Here’s a meal that’s simple, stunning, and highlights the very best summer ingredients: Cherry Tomato Pasta! Just looking at these photos makes us swoon. (And yes: it tastes as good as it looks.) This easy dinner idea stars blistered tomatoes, a technique of cooking tomatoes in a hot pan until the skin blisters and blackens. Mix the tomatoes with tangy balsamic vinegar, then add al dente pasta and peppery fresh basil. You’ll be amazed at the amount of flavor these classic summer ingredients infuse in 20 minutes. Use it to impress guests, or as a fast and easy dinner that’s over-the-top tasty. Ingredients for cherry tomato pasta Here’s a breakdown of ingredients you’ll need for this cherry tomato pasta recipe. It’s only a handful, but of course you’ll want to have the best tomatoes you can find. Cherry tomatoes: Use only the ripest, best cherry tomatoes. Farmers market or garden tomatoes are ideal. Some grocery stores carry hydroponic greenhouse cherry tomatoes, which can have good flavor. Make sure you know the quality before making this recipe! […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. An easy dinner idea that’s simply stunning!

Cherry tomato pasta

Here’s a meal that’s simple, stunning, and highlights the very best summer ingredients: Cherry Tomato Pasta! Just looking at these photos makes us swoon. (And yes: it tastes as good as it looks.) This easy dinner idea stars blistered tomatoes, a technique of cooking tomatoes in a hot pan until the skin blisters and blackens. Mix the tomatoes with tangy balsamic vinegar, then add al dente pasta and peppery fresh basil. You’ll be amazed at the amount of flavor these classic summer ingredients infuse in 20 minutes. Use it to impress guests, or as a fast and easy dinner that’s over-the-top tasty.

Ingredients for cherry tomato pasta

Here’s a breakdown of ingredients you’ll need for this cherry tomato pasta recipe. It’s only a handful, but of course you’ll want to have the best tomatoes you can find.

  • Cherry tomatoes: Use only the ripest, best cherry tomatoes. Farmers market or garden tomatoes are ideal. Some grocery stores carry hydroponic greenhouse cherry tomatoes, which can have good flavor. Make sure you know the quality before making this recipe!
  • Pasta: You can use any type of pasta here. We like using a short pasta so the tomatoes don’t get lost. See below!
  • Fresh basil: Fresh basil is a must! Not only does it have a lovely contrasting color, it completes the flavor.
  • Grated Parmesan cheese: This is the type that is like powdery snow, not thin sticks. You can use either, but the powdery effect melds into the pasta better.
  • Olive oil, garlic, salt and pepper: Round it out with the usual suspects for an Italian dish!
Cherry tomato pasta

Tips for blistered tomatoes

Blistered tomatoes are cooked quickly in a hot pan so the outsides get blackened and the tomatoes deflate but don’t burst. The technique for making blistered tomatoes is fast, but you need to know a few pointers before you start! Read this before proceeding with the cherry tomato pasta:

  • Important: don’t crowd the pan! If the pan is crowded when you attempt this recipe, the tomatoes will steam instead of blister. They’ll get all wet and soggy. This is not what you want!
  • You may need to blister the tomatoes in batches. Use your largest skillet and make sure there are space between the tomatoes. If not, blister the tomatoes in 2 batches!
  • Don’t touch the tomatoes for the first minute of cooking. This lets the tomatoes get perfectly blackened on one side. Then shake the pan during the rest of cooking so they are cooked on all sides.
Cherry tomato pasta

Use a short pasta shape

You can use any type of pasta for this cherry tomato pasta. But we prefer using short cuts. Why? The tomatoes can get lost in long pasta because it all clumps together. Short cut pasta makes it easier to get tomatoes and pasta in every bite. Here are some of the pasta shapes we recommend here:

  • Orecchiette: This is the pasta shape shown here! It means “little ears” in Italian, and it has a fun, unique shape.
  • Penne: Penne is easy to find and works well.
  • Rigatoni: This tublar pasta shape is another favorite of ours.
  • Cavatappi: Cork-screw shaped pasta would be great here.
  • Shells: If you can’t find orecchiette, small or medium shells are a good substitute.

How to cook perfectly al dente cherry tomato pasta

No pressure, but making perfectly al dente pasta is the key to this recipe! Cherry tomato pasta is only great if your pasta has just the right chewy bite. In fact, al dente means “to the bite” in Italian. The ideal texture is a tender exterior, balanced by a firm bite with a fleck of white at its core. Here are our tips on how to cook pasta to al dente:

  • Taste often. Do not trust the package instructions! While cooking, check pasta continually for doneness. Many package instructions have inaccurate timing.
  • Look for a small white fleck. Drain the pasta as soon as the pasta has a tender exterior but a fleck of white at its core! Even a few seconds can be the difference between al dente and limp noodles.
  • Remember to reserve some pasta water! In this recipe, you’ll need a little pasta water before you drain. See below!
Cherry tomato pasta

Use pasta water to deglaze the pan

A trick from the Italians: reserve pasta water from boiling your pasta and use it to create a sauce! This technique is crucial in Italian cuisine: the starchy water from cooking the pasta makes the best loose sauces. (It’s the key to this Creamy White Sauce Pasta and Pesto Pasta.) Here’s what to know about using this technique in this cherry tomato pasta recipe:

  • Pull out the pasta water with a liquid measuring cup before draining. It’s easy to forget, actually. (We do it all the time!) Get out your liquid measuring cup in advance and place it on the counter right next to the pan as a memory jogger.
  • Use the pasta water to deglaze the pan juices. You’ll saute garlic in the same pan as the blistered tomatoes, then pour in a little water to deglaze all the pan juices. (You could use white wine for this part if you wanted to be fancy.)

What to serve with cherry tomato pasta

And that’s it: all the tips you need to make a killer cherry tomato pasta! When it comes to serving this pasta as a meal, it needs a little plant-based protein to round it out if you’re going vegetarian. Of course, it would be a fantastic side dish for baked salmon or grilled fish. If you want a meatless meal, here’s what we’d recommend:

Cherry tomato pasta

This cherry tomato pasta recipe is…

Vegetarian.

Print
Cherry tomato pasta

Cherry Tomato Pasta


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4 servings
  • Diet: Vegetarian

Description

This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. An easy dinner idea that’s simply stunning!


Ingredients

  • 8 ounces short pasta (penne, rigatoni, orecchiette (shown here), shells, cavatappi, etc)
  • 3 tablespoons olive oil, divided
  • 2 pints whole cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • Kosher salt
  • Fresh ground black pepper
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup pasta water
  • 1 handful fresh small basil leaves, chopped if large

Instructions

  1. Make the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Before draining, reserve some pasta water with a liquid measuring cup (at least 1/4 cup). Drain the pasta.
  2. Blister the tomatoes: Heat 2 tablespoons olive oil in a very large heavy skillet over medium high heat. Once hot, add the tomatoes, making sure there is space around each tomato (they are not touching) and the pan is not crowded. If you’re using a medium pan, cook the tomatoes in 2 batches.* Cook for 1 minute without touching the pan, then 2 to 3 more minutes until blistered, shaking the pan several times to rotate the tomatoes. Turn off the heat and drizzle with the balsamic vinegar, gently shaking several times to coat. Add 2 pinches kosher salt and fresh ground black pepper to taste. Remove the tomatoes from the pan to a bowl.
  3. Finish the dish: Mince the garlic. Once the pasta is done, in the same pan, heat the remaining 1 tablespoon olive oil over medium low heat. Add the garlic and cook 1 minute until fragrant. Deglaze the pan with 1/4 cup pasta water, scraping the pan with a spoon to release all of the flavor of the tomato juices. Turn off the heat.
  4. Add the pasta to the pan and toss to coat. Add the blistered tomatoes, 1/4 cup grated Parmesan cheese, and basil. Season with 2 pinches of kosher salt and lots of fresh ground pepper. Taste and add more salt if necessary. Serve with the remaining 1/4 cup grated Parmesan cheese sprinkled on top.

Notes

*If the pan is too crowded, the tomatoes will steam instead of blistering. It all depends on the size of your pan: if you’re using a medium pan, you’ll have to cook 1 pint at a time.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Cherry tomato pasta

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Baked Rigatoni Pasta

This easy baked rigatoni is all about crowd pleasing flavor! Bake this tublar pasta with garlicky tomato sauce, fresh basil, and gooey mozzarella. Here’s a vegetarian dinner idea that marries basic Italian flavors into a mess of garlicky, gooey goodness: Baked Rigatoni! It’s a pasta bake that’s got all the comfort of tomato sauce and cheese, but has intrigue and uniqueness in the flavors. The tomato sauce is full of garlic and a little fennel for meatiness, and it’s got lots of fresh peppery basil for a herbaceous kick. Cover it in gooey mozzarella cheese and you’ve got a dish that’s hearty enough to please any eater. Ingredients in baked rigatoni The sauce in this baked rigatoni is full of tangy tomato flavor! As you’ll see, we’ve used a few tricks to get big flavor with little effort. Here’s what you’ll need: Rigatoni pasta Marinara sauce Use your favorite, high quality brand. Fire roasted crushed tomatoes If you can’t find them, use any high quality crushed tomatoes. More on fire roasted is below! Fresh garlic Key for big Italian flavors! Onion powder and fennel These add to the meatiness. Fresh basil Peppery fresh basil brings an herby zing. Fresh mozzarella […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy baked rigatoni is all about crowd pleasing flavor! Bake this tublar pasta with garlicky tomato sauce, fresh basil, and gooey mozzarella.

Baked rigatoni

Here’s a vegetarian dinner idea that marries basic Italian flavors into a mess of garlicky, gooey goodness: Baked Rigatoni! It’s a pasta bake that’s got all the comfort of tomato sauce and cheese, but has intrigue and uniqueness in the flavors. The tomato sauce is full of garlic and a little fennel for meatiness, and it’s got lots of fresh peppery basil for a herbaceous kick. Cover it in gooey mozzarella cheese and you’ve got a dish that’s hearty enough to please any eater.

Ingredients in baked rigatoni

The sauce in this baked rigatoni is full of tangy tomato flavor! As you’ll see, we’ve used a few tricks to get big flavor with little effort. Here’s what you’ll need:

  • Rigatoni pasta
  • Marinara sauce Use your favorite, high quality brand.
  • Fire roasted crushed tomatoes If you can’t find them, use any high quality crushed tomatoes. More on fire roasted is below!
  • Fresh garlic Key for big Italian flavors!
  • Onion powder and fennel These add to the meatiness.
  • Fresh basil Peppery fresh basil brings an herby zing.
  • Fresh mozzarella cheese Use shredded mozzarella if you can’t find it.
  • Parmesan cheese Grated Parmesan finishes it off with a savory sharpness.
Rigatoni

What is rigatoni?

Rigatoni is a tube-shaped pasta that usually has ridges on the outside, used in cuisine from Southern and Central Italy. It’s larger in diameter than penne and is cut straight, not on the diagonal. Rigatoni comes from the Italian word rigato which means “ridged”. It’s easy to find at most grocery stores.

What we like about rigatoni? One bite of rigatoni feels somehow more substantial than penne, and the shape tends to hold sauces a bit better. However, it’s very similar to penne and can easily be substituted for it. Rigatoni is a short cut type of pasta, so you can substitute it with many short cut pasta shapes.

How to make baked rigatoni: basic steps

This baked rigatoni is missing one thing that most rigatoni recipes have: meat! That makes it even easier than most to put together, and it works as a vegetarian main dish. Here’s all you have to do to make it:

  • Boil the pasta to al dente. Air on the side of a firm al dente, since the pasta will cook a little more as it bakes. See below for more!
  • Make the sauce. Saute garlic, add marinara, fire roasted tomatoes and spices, and simmer just a few minutes.
  • Combine, top with cheese, and bake. You’ll bake 25 minutes: 15 with foil and 10 without.
Baked rigatoni

How to cook pasta to al dente

What’s al dente? In Italian it means “to the bite” and means pasta that is still firm on the inside when cooked. The ideal al dente texture is a tender exterior balanced by a firm bite with a fleck of white at its core. Note that for this rigatoni recipe, you can air on the side of firm because the pasta cooks more as it bakes. Here’s how to cook pasta to al dente:

  • Boil the pasta in a large pot of salted boiling water.
  • While cooking, check pasta continually for doneness.
  • As soon as the pasta has a tender exterior but a fleck of white at its core, drain it! Even a few seconds can be the difference between al dente and limp noodles.

Make ahead tips!

Yes! You can make the pasta right up until the baking step. Then refrigerate it until baking! We’d suggest refrigerating for only 24 hours. You may have to bake slightly longer: make sure that it’s fully warmed through and the cheese is fully melted.

Rigatoni

Fire roasted tomatoes have the best flavor

Last note on ingredients: we recommend using canned fire roasted tomatoes here. Why fire roasted? Fire roasted canned tomatoes have a sweet flavor right out of the can. So you don’t have to spend a long time simmering for great flavor. There are several of brands of fire roasted tomatoes these days that should be available at your local grocery.

Using these tomatoes is a little less crucial for a recipe like this where you’re combining them with marinara sauce. So if you can’t find them: buy the best quality tomatoes you can find!

Variations on baked rigatoni

You can always add mix-ins to this rigatoni! Here are some ideas on ingredients to add:

  • Cooked ground beef or plant based meat crumbles: Make it ultra traditional and saute meat or veggie crumbles. Add them to the pasta and sauce before baking.
  • Spinach and mushrooms: Saute mushrooms and spinach like in our Vegan Lasagna filling.
  • Other veggies. Saute other veggies you have on hand to add to the mix! Some ideas: kale, red pepper, zucchini, and so forth.
Cheese pull

This rigatoni recipe is…

Vegetarian. For gluten-free, use gluten-free or legume pasta.

Print
Baked rigatoni

Baked Rigatoni Pasta


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

This easy baked rigatoni is all about crowd pleasing flavor! Bake this tublar pasta with garlicky tomato sauce, fresh basil, and gooey mozzarella.


Ingredients

  • 1 pound rigatoni pasta
  • 24 ounce jar marinara sauce
  • 15 ounce can crushed fire roasted tomatoes (or best quality tomatoes)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon kosher salt, divided
  • 1/2 cup basil, chopped, plus more for garnish
  • 1/2 teaspoon onion powder
  • 1 pinch red pepper flakes
  • 8 ounces fresh mozzarella cheese (or shredded)
  • 1/2 cup grated Parmesan cheese, plus more for sprinkling.

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Brush a 9 x 13″ baking dish.
  2. Start a pot of well salted water to a boil. Boil the rigatoni until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Drain.
  3. Meanwhile, mince the garlic. In a separate pot, heat the olive oil over medium high heat. Add the garlic and fennel seeds and cook for 1 to 2 minutes until fragrant. Add the basil and tomatoes and stir for 1 minute. Stir in 3/4 teaspoon kosher salt, 1/2 teaspoon onion powder and 1 pinch red pepper flakes and the 1/2 cup Parmesan cheese. Remove from the heat.
  4. Pour the sauce and the drained pasta into the baking dish. Top with torn pieces of mozzarella. Sprinkle the entire top with generous sprinkles of Parmesan cheese.
  5. Cover with foil and bake 15 minutes. Remove the foil and bake for an additional 10 minutes until browned.
  6. Remove the pan from the oven and top with 1/4 teaspoon kosher salt, divided over the top. Let stand 5 minutes. If desired, garnish with chopped basil. (Make ahead instructions: Make the pasta through Step 4 and cover with foil. Refrigerate until baking, up to 24 hours.)

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Rigatoni

More rigatoni recipes

Love rigatoni? Us too! Here are a few recipes that highlight this tasty pasta shape:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Roasted Cauliflower Pasta

This cauliflower pasta is loaded with flavor, packed with caramelized roasted cauliflower, Parmesan cheese, and fresh basil! Is there any thing better than roasted cauliflower? Over here, we can eat an entire tray in just a few minutes (oops!). So why not make it into a main dish? Meet this Roasted Cauliflower Pasta. It’s got tender, caramelized cauliflower: sweet, lemony and garlicky. Then it’s got al dente pasta that’s covered in a quick Parmesan pan sauce. Top it all off with crunchy basil breadcrumbs and toasted pine nuts and well: it’s an explosion of flavor. Here’s how to make our new favorite pasta. What’s in this cauliflower pasta? This cauliflower pasta makes the most out of its short ingredient list! You don’t need much to get big flavor. This pasta is Italian-style: in Sicilian cooking cauliflower is often paired with lemon, Parmesan and pine nuts. Here’s what you’ll need for this recipe: Cauliflower: You’ll make our Perfect Roasted Cauliflower: just one head of cauliflower, olive oil, garlic and lemon zest Pasta: You can use any type of noodles (we prefer short like rigatoni, penne, etc — see below!) Breadcrumbs: The best are homemade, but you can also use plain store […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This cauliflower pasta is loaded with flavor, packed with caramelized roasted cauliflower, Parmesan cheese, and fresh basil!

Cauliflower pasta

Is there any thing better than roasted cauliflower? Over here, we can eat an entire tray in just a few minutes (oops!). So why not make it into a main dish? Meet this Roasted Cauliflower Pasta. It’s got tender, caramelized cauliflower: sweet, lemony and garlicky. Then it’s got al dente pasta that’s covered in a quick Parmesan pan sauce. Top it all off with crunchy basil breadcrumbs and toasted pine nuts and well: it’s an explosion of flavor. Here’s how to make our new favorite pasta.

What’s in this cauliflower pasta?

This cauliflower pasta makes the most out of its short ingredient list! You don’t need much to get big flavor. This pasta is Italian-style: in Sicilian cooking cauliflower is often paired with lemon, Parmesan and pine nuts. Here’s what you’ll need for this recipe:

  • Cauliflower: You’ll make our Perfect Roasted Cauliflower: just one head of cauliflower, olive oil, garlic and lemon zest
  • Pasta: You can use any type of noodles (we prefer short like rigatoni, penne, etc — see below!)
  • Breadcrumbs: The best are homemade, but you can also use plain store bought breadcrumbs
  • Fresh basil
  • Parmesan cheese
  • Butter
  • Toasted pine nuts: they’re optional, but so good! If you can’t find them, you can substitute toasted slivered almonds, or omit them.
Cauliflower pasta

Serve with a side to make a filling meal!

One thing to note about this cauliflower pasta is that it disappears quickly! The serving size is moderate, so you’ll want to serve it with a side dish to keep the meal filling. Especially if you’re feeding hungry eaters! Here are some ideas for a filling Italian-style meal:

Roasted cauliflower

Tips on roasting cauliflower for pasta

This cauliflower pasta recipe uses our favorite method for making cauliflower: this Perfect Roasted Cauliflower. To us, this is the ultimate way to make cauliflower taste incredible. Open that tab in a separate browser while you make this pasta. Here are a few notes on the method:

  • Roasting at high heat (450 degrees). This makes for the perfect browned, caramelized cauliflower: browning is your friend!
  • Use parchment paper for easy cleanup. We always use parchment paper when roasting veggies because it makes cleanup a breeze. Avoid silicon baking mats, since they can make the vegetables mushy instead of crisp.
  • Don’t forget to add the garlic and lemon zest! This is what takes the flavoring over the top. Make sure to account for this final step while you’re following the pasta recipe.

Use any pasta shape you’d like!

You can use any pasta shape you’d like for this cauliflower pasta! We used rigatoni because we like the look. A short pasta is nice here because it makes it easy to get cauliflower and pasta in each bite. But you could use long noodles if that’s all you have! Here are some pasta types we’d recommend:

  • Short pasta: Rigatoni, penne, cavatappi, shells, gemelli
  • Long pasta: Spaghetti, bucatini, linguine
How to make bread crumbs

Some notes on breadcrumbs

The crunchy breadcrumb topping takes this cauliflower pasta over the top! Here are some notes on the breadcrumbs element:

  • Best choice: make your own! If you have leftover bread laying around, it’s as simple as whizzing it in a food processor (or blender) and baking it in a 300 degree oven to make them crispy. Go to How to Make Breadcrumbs.
  • If you use store bought, be careful about salt. Try to buy crumbs that are coarse textured, because they’ll provide the best crunch. Use crumbs without salt if at all possible. If all you can find is breadcrumbs that have added salt, use less salt when flavoring the pasta!
Cauliflower pasta

Toasted pine nuts optional

Pine nuts can be hard to find and expensive, but they add a unique flavor to this cauliflower pasta! If you can find them, they’re a nice addition. Here are a few notes on the pine nuts element:

  • Don’t skip toasting the nuts! It brings out the flavor. Make sure to go to How to Toast Pine Nuts for instructions on how to toast them! It really brings out the flavor. We taste-tasted without toasting and it was far less flavorful.
  • Omit and it’s still good. If you still want the crunch of nut, you could use Toasted Slivered Almonds. But its just as good without!

And that’s it! Let us know if you try this cauliflower pasta and what you think in the comments below.

Cauliflower pasta

This cauliflower pasta recipe is…

Vegetarian.

Print
Cauliflower pasta

Roasted Cauliflower Pasta


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

This cauliflower pasta is loaded with flavor, packed with caramelized roasted cauliflower, Parmesan cheese, and fresh basil!


Ingredients

  • 1 recipe Perfect Roasted Cauliflower
  • 8 ounces short pasta (rigatoni, penne, etc)
  • 1/2 cup breadcrumbs (homemade or plain store bought breadcrumbs* — see note)
  • 6 fresh basil leaves, plus more for garnish
  • 3/4 cup shredded or grated Parmesan cheese, divided
  • 3 tablespoons salted butter
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 1/4 cup toasted pine nuts, optional

Instructions

  1. Make the cauliflower: Make the Roasted Cauliflower. When it’s done, make sure to add the garlic and lemon zest per that recipe.
  2. Meanwhile, bring a large pot of salted water to a boil.
  3. Make the breadcrumbs: While the water is coming to a boil, use a large knife to chop the basil leaves together with 1/4 cup Parmesan cheese until it’s finely chopped. Then place it in a bowl and combine it with the breadcrumbs.
  4. Boil the pasta: Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Reserve about 3/4 cup of the pasta water. Then drain the pasta and return it to the pot. 
  5. Season the pasta: Immediately add the butter and 1/2 teaspoon kosher salt (or less if you’re using purchased bread crumbs with salt) stirring until it melts, then add the remaining 1/2 cup Parmesan cheese about 1/2 cup pasta water. Stir until a creamy sauce forms, adding more of the reserved pasta water if necessary (if it gums up, just keep adding pasta water and stirring until a creamy sauce forms)
  6. Assemble the pasta and serve: Stir in the roasted cauliflower to the pasta. Top with the breadcrumb topping and a drizzle of olive oil. Garnish with red pepper flakes and toasted pine nuts, if using. Serve warm.

Notes

*If you can only find store bought breadcrumbs that have salt, dial back the salt in the pasta to account for this (see Step 5). 

  • Category: Main Dish
  • Method: Roasted
  • Cuisine: Italian

Keywords: Cauliflower Pasta

More vegetable pasta recipes

We’ve got lots more delicious vegetable-centric pasta recipes to choose from. Here are some favorites:

  • Roasted Eggplant Pasta Roasted eggplant + zesty marinara sauce! An impressive plant based dinner, it works for weeknights or parties.
  • Vegan Pasta Primavera So full of flavor! It features spaghetti with spring vegetables like asparagus, peas, spinach, and zesty lemon.
  • Vegan Fettuccine Alfredo This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients…like cauliflower!

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes