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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.

Vegetable Rigatoni with Creamy Cauliflower Sauce

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2 - 3 servings

Vegetable Rigatoni with Creamy Cauliflower Sauce


  • 1 bag organic gluten-free rigatoni (16 ounce/1lb bag)
  • 1 - 2 cup organic peas and carrots mixture
  • 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


  1. Prepare the pasta according to package directions. Set aside.
  2. Julienne about 1 cup of carrots, and mix in about 1 cup of peas.
  3. Put the remaining ingredients in a Vitamix or Blendtec Blender, and blend until well combined and creamy.
  4. Taste and if needed, make adjustments with pink himalayan salt, cayenne pepper, tumeric and nutritional yeast.

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