Creamy Roasted Cauliflower & Sun-Dried Tomato Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant one-pot pasta dish with tender cauliflower florets, briny sun-dried tomatoes, and a luscious garlic-herb cream sauce that. This Mediterranean-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs penne pasta, cauliflower, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden and tender at the edges.
  2. Step 2: While cauliflower roasts, cook penne in a large pot of salted boiling water for 8-10 minutes until al dente; reserve 1 cup pasta water before draining.
  3. Step 3: Heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add sun-dried tomatoes and minced garlic, sauté for 1 minute until fragrant.
  4. Step 4: Stir in heavy cream and simmer for 3 minutes until slightly thickened, then add drained penne, roasted cauliflower, and 1/4 cup reserved pasta water. Toss until sauce coats pasta evenly.
  5. Step 5: Remove from heat, stir in fresh basil and Parmesan until melted. Adjust salt and pepper to taste.

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