Spicy Cauliflower Basil Rigatoni
A hearty main dish and so easy to make! Delicious year round, but nice and warm for fall and winter.
Servings Prep Time
4servings 5minutes
Cook Time
20
Servings Prep Time
4servings 5minutes
Cook Time
20
Ingredients
Instructions
  1. In a small skillet over medium heat, toast the pine nuts for a few minutes, until they begin to lightly brown. Remove from pan immediately and set aside.
  2. In salted boiling water, cook the rigatoni in a dutch oven or soup pot until tender, according to package directions. Once cooked, drain and set aside in the colander.
  3. In the meantime, in a large skillet (11- to 13-inch) with the 2 tablespoons of olive oil, sauté the garlic over medium to low heat until it just begins to brown, 2 or 3 minutes.
  4. Add the red pepper flakes and vegetable broth or stock to the skillet. Stir to combine and cook for 3 or 4 minutes.
  5. Stir the cauliflower pieces into the broth in the skillet and season with salt and pepper, to taste. Cook, covered, until the cauliflower is tender when pierced with a fork, 10 to 12 minutes.
  6. Remove the pot from the heat. Immediately add the rigatoni, carefully stirring to combine and slightly reheat the pasta.
  7. Stir in the roasted pine nuts. Add the fresh basil leaves, lightly stirring one minute until the basil leaves are wilted.
  8. Serve warm topped with vegan parmesan cheese and more fresh basil as garnish.
  9. Leftovers can be stored in the refrigerator for 3 to 4 days.
Recipe Notes

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