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Creamy Cauliflower Pasta

Creamy Cauliflower Pasta

Creamy Cauliflower Pasta with spinach, garlic, and creamy miso sauce will become a vegetarian family favorite. Kid-friendly and weeknight-approved.
Course Entree, Vegetarian
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6


  • 12 oz. dry rigatoni pasta
  • 3 Tbsp. extra-virgin olive oil
  • 1 small to medium head cauliflower, finely chopped into small florets (about 5 cups total)
  • 1/2 cup roughly chopped shallots
  • 1 Tbsp. unsalted butter
  • 4 garlic cloves finely chopped
  • 2 Tbsp. white miso paste
  • 1/2 cup half-and-half
  • 4 cups packed fresh baby spinach
  • 1/2 tsp. freshly ground black pepper
  • Optional toppings: freshly grated Parmesan cheese fresh basil or parsley


  • Cook pasta in a large pot of salted water until al-dente. Reserve 1 cup pasta water and drain remaining. Return cooked pasta to pot.
  • While pasta cooks, heat oil in a large high-sided skillet over medium heat. Add cauliflower and shallots; cook until cauliflower is caramelized and fork-tender, stirring occasionally, about 10 to 12 minutes. Add butter and garlic; cook 1 minute, until garlic is aromatic. Stir in miso paste and half-and-half; reduce heat to medium-low. Continue cooking for 1 to 2 minutes, stirring often, until miso melds into half-and-half and mixture reduces. Add spinach and black pepper; toss continuously until spinach wilts.
  • Add cooked pasta to cauliflower mixture, along with 1/2 cup reserved pasta water. Toss continuously for 1 minute, until sauce begins to cling to pasta. Continue tossing while adding remaining pasta water in 1/4-cup increments until desired consistency is achieved (cream sauces tighten up quickly as they cool, so it’s best to lean on the saucier side). Season to taste with salt.
  • Divide pasta evenly into 6 bowls. Garnish with freshly grated Parmesan cheese and fresh herbs.