Vegetarian Cauliflower Bolognese Rigatoni

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This easy and delicious vegetarian Bolognese rigatoni features cauliflower as the star ingredient. Inspired by my love of cauliflower—and my dislike of food waste—I created this recipe when I had a head of cauliflower in the fridge that needed to be used. I wanted to incorporate it into a pasta sauce, so I took the classic meat-based Bolognese and replaced the beef with finely chopped cauliflower.

Traditional Bolognese is a hearty, chunky sauce made with ground beef, garlic, herbs, and just enough tomatoes to bring it all together. While my family adores pasta, they’re not exactly cauliflower fans. But let me tell you—they absolutely loved this dish. Cooking cauliflower in Bolognese style creates a rich, flavorful meatless sauce that’s hearty, satisfying, and sure to win over even the pickiest eaters.

It’s not often you find a recipe the whole family loves—but when you do, it’s a win-win. Not only is this dish a family favorite, it’s also a budget-friendly crowd-pleaser. Just add a fresh salad and some crusty Italian bread, and you’ve got a dinner that’s special enough for weekend get-togethers and simple enough for busy weeknights.

This hearty vegetarian sauce is one of my go-to recipes when I want something easy, healthy, and full of flavor—the trifecta of Italian dinner success. I always make it in my cast iron Dutch oven, where the flavors simmer to perfection.

Sometimes, if I want hands free cooking, I start it on the stove top, and finish it off in a 375 degree oven for one hour. anyway you serve it it serves up delicious. You can double or triple the recipe, it keeps in your refrigerator up to 4 days, or you can freeze it up to 3 months for ready made meals.

If you like vegetarian recipes that are easy to make and taste delicious try my Italian vegetarian minestrone soup or my vegetarian orzo with asparagus and peas.

1 pound rigatoni
1 head cauliflower, cut into small florets
2 tbsp olive oil
2 tbsp unsalted butter
1 medium onion, finely chopped
2 carrots, diced
1 cup diced celery
1 tbsp minced garlic
2 (15-ounce) cans crushed tomatoes
2 cups reserved pasta water
1 tbsp chopped fresh Italian parsley
1 tbsp chopped fresh basil
1 tbsp chopped fresh thyme
1 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Before draining, reserve 2 cups of the pasta cooking water, then drain the pasta and set aside.
Meanwhile, heat the olive oil and butter in a large, deep skillet or Dutch oven over medium-high heat.
Add the onion, carrots, celery, and garlic. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the cauliflower florets and cook for 8–10 minutes, stirring frequently and breaking the florets into smaller pieces with a wooden spoon as they soften. Continue cooking until the cauliflower is lightly browned and resembles a hearty, meat-like texture.
Season with salt and black pepper. Add the crushed tomatoes, reserved pasta water, parsley, basil, and thyme. Stir to combine.
Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened.
Stir in the grated Parmesan cheese until melted and incorporated.
Add the cooked rigatoni to the sauce and toss until evenly coated. If needed, add a splash of reserved pasta water to loosen the sauce.
Serve immediately, topped with additional Parmesan cheese, fresh parsley, and freshly cracked black pepper.
Cut the cauliflower into very small florets so they naturally break down into a rich, "meaty" texture as they cook.

For a vegan version, replace the butter with additional olive oil and substitute the Parmesan with your favorite dairy-free alternative.

Leftovers keep well in the refrigerator for up to 4 days and taste even better the next day.

30 minute Tuscan Salmon Pasta

Rich and creamy this Tuscan salmon pasta is full of robust flavors, that can be on your table in less than 30 minutes, but your family and friends will think it took hours.

When I find it difficult to come up with a meal everyone will like, I turn to pasta. It’s easy, quick, delicious, inexpensive and WHO doesn’t love pasta??? Pasta is delicious plain and simple, Think olive oil, garlic, parmesan and some herbs, add some fresh salmon and you have a guaranteed crowd pleaser!!!!That’s all it takes, adding salmon to pasta to make a meal that is cause for celebration.

Pasta is a weeknight superhero, it cooks quickly ,and is extremely versatile, yet can feel like a celebration, in this Tuscan salmon pasta meal. This classic recipe calls for ingredients you probably already have on hand, butter, garlic, cream, spinach which together create a creamy, saucy Italian flavored dinner. The best part it can be on your table in less than 30 minutes. This Tuscan salmon pasta recipe is quick enough for busy weeknight and family meals, but feels special enough for Saturday night dinner with friends. It’s a prefect way to show off what a great “home chef” you are.

Salmon can be expensive, if you add it to pasta, it’s an affordable meal you can have on your weekly menu. This recipe was inspired by my love of seafood pasta, one of my top restaurant’ luxury’ meals, I simplified the recipe for the” home chef”.

You can also roast the salmon instead of sauteing it, If i use this method and I often do for a hands- free option, I use my toaster oven, instead of heating up my large oven to roast small amounts of fish.I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste. In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water. The water should be boiling rapidly before dropping in the pasta. I used linguine, you can use any shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one. I like this 8 quart stock pot for pasta and soups.

Use a large enough saute pan so you don’t crowd the fish, if your sauteing the salmon.

The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!! If you like salmon recipes try my Quick and easy creamy salmon piccata or air fryer salmon skewer Italian spiedini.

If you make this recipe let me know your experience, comments, feedback whatever you feel like talking about.

That’s my favorite part and don’t forget to tag me on Instagram…….

30-Minute Tuscan Salmon Pasta

12 ounces pasta (penne, fettuccine, linguine, or your favorite shape)
1 pound salmon fillet, skin removed and cut into bite-sized cubes
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
½ cup yellow onion, finely diced
3 cloves garlic, minced
1 cup sun-dried tomatoes, chopped
1 cup heavy cream
½ cup chicken broth (or dry white wine)
4 cups fresh baby spinach
¼ cup grated Parmesan cheese
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley
1 tsp fresh thyme leaves (or ½ teaspoon dried thyme)
Crushed red pepper flakes (optional)

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain.
While the pasta cooks, season the salmon with salt and pepper.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the salmon and cook for 2–3 minutes per side, until lightly golden but not fully cooked through. Transfer to a plate.
Reduce the heat to medium. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
Add the chicken broth (or white wine) and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes.
Stir in the heavy cream, Parmesan cheese, and sun-dried tomatoes. Simmer for 3–5 minutes, stirring occasionally, until the sauce begins to thicken.
Add the spinach, basil, parsley, and thyme. Cook until the spinach has wilted, about 2 minutes.
Return the salmon to the skillet and gently stir until heated through, about 2 minutes.
Add the cooked pasta and toss until evenly coated. If the sauce is too thick, stir in a little reserved pasta water until it reaches your desired consistency.
Taste and season with additional salt, pepper, or crushed red pepper flakes if desired. Serve immediately with extra Parmesan and fresh parsley.
Pair with warm garlic bread and a simple green salad for a quick, restaurant-style meal.