Vegetarian Cauliflower Bolognese Rigatoni

Vegetarian Cauliflower Bolognese Rigatoni

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 lb. rigatoni

  • 1 head cauliflower, cut into florets

  • 1 cup grated Parmesan cheese

  • 1 onion, chopped

  • 2 carrots, diced

  • 1 cup diced celery

  • 1 tablespoon minced garlic

  • 2 (15 oz.) cans crushed tomatoes

  • 2 cups reserved pasta water

  • 1 tablespoon each chopped fresh Italian parsley, basil, and thyme

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • Salt and pepper, to taste

Instructions:

  1. Cook the rigatoni according to package directions. Before draining, reserve 2 cups of the pasta water. Set pasta aside.

  2. In a large, deep sauté pan, heat the olive oil and butter over medium-high heat. Add the onion, garlic, celery, and carrots. Sauté until the vegetables are soft and translucent, about 5–7 minutes.

  3. Add the cauliflower florets to the pan and cook until lightly browned, breaking them up with a wooden spoon as they soften.

  4. Season with salt and pepper to taste. Pour in the crushed tomatoes and reserved pasta water, then stir in the chopped herbs.

  5. Cover and simmer for 30 minutes, stirring occasionally, until the cauliflower is tender and the sauce has thickened.

  6. Stir in the Parmesan cheese. Add the cooked rigatoni and toss well to coat in the sauce.

  7. Serve topped with extra sauce, a generous sprinkle of Parmesan, and fresh parsley



30 minute Tuscan Salmon Pasta

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…….

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves 4

1/2 lb.  your favorite pasta shape

1 lb. salmon fillet

4 cups chopped spinach

1 tablespoons minced garlic

1 cup heavy whipping cream

1 cup chicken stock or white wine

2 Tbs. chopped garlic

1/2 cup chopped onion

1 cup chopped sun dried tomatoes

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Instruction

Cook pasta according to package directions. Reserve 1 cup of the water before draining

Mean while  cut  salmon into large cubes, salt and pepper to taste

Heat oil and butter in a saute pan over medium high heat Sauté salmon about 3-4 minutes remove and set aside

In the same pan add the  onion and garlic cook until soft and translucent

De glaze pan with chicken stock or white wine

Add heavy whipping cream, and reserved pasta water and sun dried tomatoes.

Simmer until the sauce thickens about 10 minutes

Add  the spinach, and herbs, simmer 5 minutes longer. Return salmon to pan just to heat through

Drain pasta and toss in  the salmon sauce

Top with additional Italian parsley Salt and pepper to taste ENJOY!!!!