Creamy Roasted Cauliflower & Sun-Dried Tomato Pasta
A vibrant one-pot pasta dish with tender cauliflower florets, briny sun-dried tomatoes, and a luscious garlic-herb cream sauce that comes together in under 30 minutes. This mediterranean-inspired one pot (vegetarian) ready in about 40 minutes pairs penne pasta, olive oil, drained sun-dried tomatoes in 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.
Ingredients
- 12 oz penne pasta
- 1 large head, cut into 1-inch florets cauliflower
- 3 tbsp olive oil
- 3 tbsp, drained sun-dried tomatoes in oil
- 4 cloves, minced garlic
- 1 cup heavy cream
- 1/4 cup, chopped fresh basil
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat, stir in fresh basil and Parmesan until melted. Adjust salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Roasted Cauliflower & Sun-Dried Tomato Pasta take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Roasted Cauliflower & Sun-Dried Tomato Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Creamy Roasted Cauliflower & Sun-Dried Tomato Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Roasted Cauliflower & Sun-Dried Tomato Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Roasted Cauliflower & Sun-Dried Tomato Pasta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
