This Vegetable Rigatoni with Creamy Cauliflower Sauce started out as an experiment for 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]
Ingredients You Need for Vegetable Rigatoni With Creamy Cauliflower Sauce [Vegan]
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
How to Prepare Vegetable Rigatoni With Creamy Cauliflower Sauce [Vegan]
For the Pasta
- Prepare the pasta according to package directions. Set aside.
For the Sauce
- Put all ingredients for the sauce in a blender and blend until well combined and creamy.
- Taste and if needed, make adjustments with pink Himalayan salt, cayenne pepper, turmeric and nutritional yeast.
To Assemble
- Strain the pasta and return it back to your pot.
- Add the cauliflower sauce, peas and carrots and stir until well combined.
- Warm on low heat just long enough to warm the sauce up and serve immediately.
- Best when served hot.
- Enjoy!
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