Equipment
Ingredients
Vegetables & Aromatics
- 400 g cauliflower, cut into small florets
- 250 g cherry tomatoes, whole
- 4 garlic, unpeeled cloves
Pantry Items
- 30 ml olive oil
- 200 ml vegetable broth
- 2 g red pepper flakes
- 5 g salt
- 2 g black pepper, freshly ground
Pasta
- 320 g penne pasta
Nutrition (per serving)
Method
Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Place the cauliflower florets, whole cherry tomatoes, and unpeeled garlic cloves on the prepared baking sheet. Drizzle with the olive oil and toss well to coat everything evenly. Roast for 25 minutes until the cauliflower is tender with browned edges and the tomatoes have burst.
While the vegetables are roasting, bring a large pot of heavily salted water to a rolling boil. Add the penne and cook according to package instructions until al dente, usually about 10 minutes. Reserve 100 milliliters of the starchy pasta water before draining.
Remove the roasted vegetables from the oven. Carefully squeeze the softened garlic out of their skins, discarding the papery peels.
Transfer the roasted cauliflower, burst tomatoes, peeled roasted garlic, vegetable broth, red pepper flakes, salt, and black pepper into a high-speed blender. Blend on high until completely smooth and velvety.
Return the drained penne to the large pot over low heat. Pour the blended cauliflower-tomato sauce over the pasta. Toss gently to coat, adding the reserved pasta water a splash at a time until the sauce reaches a glossy consistency that clings tightly to the penne.
Divide the creamy, spicy pasta among warmed bowls. Garnish with an extra pinch of red pepper flakes and a light drizzle of fresh olive oil if desired. Serve immediately.
Chef's Notes
- Roasting the garlic in its skin protects it from burning in the high heat while developing a sweet, mellow, almost jammy flavor profile.
- Do not skip reserving the pasta water. The starches in the water are crucial for emulsifying the plant-based sauce so it clings beautifully to the ridges of the penne.
- For an even richer sauce profile, you can substitute a quarter of the vegetable broth with unsweetened oat milk, cashew cream, or full-fat coconut milk.
- To adjust the spice level safely, start with half the recommended amount of red pepper flakes. You can always blend more in after tasting the finished sauce.
Storage
Refrigerator: 3 days — Store sauce and pasta separately if possible to prevent the pasta from becoming mushy.
Freezer: 1 month — Freeze the sauce only. Do not freeze combined pasta.
Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce to its original creamy texture.
