There are just some nights when only a big bowl of creamy, dreamy pasta will do, right? And when I’m craving ultimate comfort food that’s still got a little something *extra*, this Creamy Garlic Butter Pasta With Roasted Cauliflower is my absolute go-to. It’s like a warm hug on a plate, but with a fantastic little crunch from the perfectly roasted cauliflower scattered throughout. Trust me, once you try this combo, you’ll wonder why you ever made pasta any other way!

Why You’ll Love This Creamy Garlic Butter Pasta With Roasted Cauliflower

Seriously, this dish has it all! Here’s why it’s become a staple in my kitchen:

It’s ridiculously easy: Most of the magic happens while the oven does its thing with the cauliflower. You can whip this up on a busy weeknight without breaking a sweat!
Flavor explosion: That rich, garlicky butter sauce clinging to perfectly cooked pasta and tender-crisp cauliflower? Pure comfort food bliss. It’s simple, but oh-so-good.
Super versatile: Don’t love cauliflower? No problem! Toss in broccoli, bell peppers, or even some peas. It’s a fantastic base for whatever veggies you have on hand.
Crowd-pleaser alert: Even the pickiest eaters usually gobble this up. It’s creamy and satisfying without being *too* heavy.

Ingredients for Creamy Garlic Butter Pasta With Roasted Cauliflower

Alright, let’s get down to the good stuff – the ingredients! This recipe is blessedly straightforward, relying on simple things you probably already have, but using them smartly makes all the difference. Fresh is always my motto when I can swing it!

1 pound of pasta – Use your favorite shape! I love a good penne, rigatoni, or even rotini for this. Anything that holds onto that yummy sauce is a winner in my book.
1 head of cauliflower – You’ll want to chop this into nice, bite-sized florets. We’re roasting them up so they get lovely and tender with just a little bit of crisp around the edges.
4 tablespoons of butter – Real butter, please! It makes such a difference in creamy sauces.
4 cloves of garlic – Freshly minced is key here! Garlic is the star of the sauce, so don’t skimp.
1 cup of heavy cream – This is what makes our sauce luxuriously creamy. If you happen to run out or want to learn a cool trick, check out how to make heavy cream at home.
1/2 cup of grated Parmesan cheese – Plus more for showering on top when serving! Use the good stuff you grate yourself if you can; it melts so much smoother.
Salt and freshly ground black pepper – To taste, of course! Always season as you go.
Fresh parsley, chopped – For a little pop of color and freshness at the end. Totally optional, but it looks so pretty!

Equipment You’ll Need

You don’t need a million fancy gadgets for this pasta, thankfully! Just a few trusty kitchen staples will get the job done:

A large pot for cooking your pasta.
A sturdy baking sheet for roasting those lovely cauliflower florets.
A large skillet where all the creamy magic happens.
Your usual measuring cups and spoons.
A good knife and cutting board for your garlic and cauliflower.

Step-by-Step Guide to Making Creamy Garlic Butter Pasta With Roasted Cauliflower

Alright, let’s get cooking! This part is so straightforward, you’ll be digging into dinner before you know it. Remember those little tips I mentioned? They make all the difference, so keep ’em in mind! This whole process is a breeze, much like making my other pasta favorites like my garlic parmesan chicken pasta bake or that amazing Tuscan chicken with creamy broccoli alfredo.

Roasting the Cauliflower

First things first, let’s get that cauliflower going. Crank your oven up to 400°F (200°C). Grab a baking sheet, toss your cauliflower florets with a little drizzle of olive oil – not too much, we don’t want them greasy! – a good pinch of salt, and some black pepper. Spread them out in a single layer, and don’t overcrowd the pan, okay? That’s how you get those lovely tender-crisp edges. Pop them in for about 20 to 25 minutes, until they’re tender when you poke them and have those yummy little golden-brown bits. For more tips on roasting veggies, check out my honey roasted carrots – same principle!

Cooking the Pasta

While your cauliflower is getting cozy in the oven, it’s time to cook the pasta. Just cook it according to the package directions until it’s perfectly al dente – you know, with just a little bite to it. Here’s a super important step: before you drain that pasta, scoop out about a cup of that starchy pasta water. Seriously, don’t skip this! It’s our secret weapon for getting the sauce just right later. Head over to my pasta salad post for more tips on cooking pasta perfectly.

Creating the Garlic Butter Sauce

Okay, now for the star of the show: the sauce! Grab a big skillet – a nice wide one works best. Melt your butter over medium heat. Once it’s bubbly, toss in your minced garlic. Cook it for just about a minute until it smells amazing and fragrant, but be careful not to burn it! We want delicious, not bitter. Now, pour in that glorious heavy cream. Let it gently simmer for a couple of minutes, stirring now and then, until it starts to thicken up just a touch. Finally, stir in that grated Parmesan cheese until it’s all melty and smooth. Season it up with salt and pepper to your liking. This sauce is almost as good as the one I use for my Cajun garlic butter!

Combining Pasta, Cauliflower, and Sauce

Are you ready for the grand finale? Add your drained pasta and those gorgeous roasted cauliflower florets right into the skillet with the creamy garlic butter sauce. Give everything a good toss, making sure every single piece of pasta and cauliflower is coated in that luscious sauce. If it looks a little too thick for your liking, now’s the time to add a splash or two of that reserved pasta water we saved earlier. Just stir it in until the sauce reaches whatever creamy consistency makes your heart happy. It’s kind of like how I do it for my creamy garlic butter lobster – it needs that perfect sauce texture!

Serving and Garnishing

Serve this beauty up right away in warm bowls! A little sprinkle of fresh chopped parsley on top is just the ticket for a bit of color and freshness. And of course, a little extra freshly grated Parmesan cheese never hurt anyone!

Tips for the Best Creamy Garlic Butter Pasta With Roasted Cauliflower

Okay, so you’ve got the recipe, but wanna take it from good to *amazing*? I’ve got a few little tricks up my sleeve that I swear by. Make sure your cauliflower isn’t overcrowding that baking sheet – seriously, give it some breathing room so it roasts instead of steams! And for the sauce, don’t rush that garlic; a minute is all it needs to get fragrant without tasting burnt. Keep that reserved pasta water handy, too, because it’s pure liquid gold for adjusting your sauce consistency. If you love creamy, garlicky goodness, you should also check out my recipes for creamy Cajun sauce and Cajun garlic parmesan sauce; they’ve got similar vibe but with a little kick!

Ingredient Notes and Substitutions

So, you want to tweak this recipe a bit? I totally get it! Let’s talk about a few ingredients. For the pasta, really, any shape works. I’m partial to ones with nooks and crannies like rigatoni or penne because they grab onto that sauce so well. If you’re looking for other fun pasta ideas, my pasta salad recipes have tons of shape recommendations! Now, about that heavy cream – if you don’t have any on hand, you *can* sometimes get away with half-and-half, but it won’t be quite as rich. Using milk isn’t usually recommended because the sauce can break, but there are ways around it if you’re feeling adventurous or really need to!

Frequently Asked Questions

Got questions about this delightful pasta? I’m happy to help!

Can I make this Creamy Garlic Butter Pasta vegan?

You sure can! Swap the butter for a good quality vegan butter, use a plant-based heavy cream alternative (like oat or soy cream), and replace the Parmesan with nutritional yeast or a vegan Parmesan substitute. Roasting the veggies and cooking the pasta is pretty much the same!

What other vegetables can I roast with the cauliflower?

Oh, the possibilities are endless! Broccoli florets, bell pepper chunks, zucchini slices, or even some asparagus spears would be fantastic. Just make sure to cut them into similar-sized pieces so they roast evenly. You can even add some cherry tomatoes towards the end of roasting for a burst of sweetness. It’s a great way to use up whatever you have in your crisper drawer!

How long does this pasta keep in the fridge?

This Creamy Garlic Butter Pasta with Roasted Cauliflower is definitely best eaten fresh because the sauce can sometimes get a bit thick or separate after chilling. However, if you have leftovers, store them in an airtight container in the fridge for up to 2 days. When reheating, you might need to add a tiny splash of milk or water to loosen up the sauce again.

Can I add protein to this dish?

Absolutely! This pasta is a wonderfully blank canvas for protein. Grilled or pan-seared chicken breast, shrimp, or even some crispy pan-fried tofu would be delicious additions. Just cook your protein separately according to your preference and toss it in with the pasta and cauliflower at the end!

Nutritional Information

Just a heads-up, the nutritional info below is an estimate, as brands and exact ingredient amounts can vary! This is a hearty dish, so diving into a big bowl of this Creamy Garlic Butter Pasta With Roasted Cauliflower is pretty satisfying. Enjoy!

Serving Size: 1 serving
Calories: 650
Fat: 35g
Saturated Fat: 20g
Trans Fat: 1g
Cholesterol: 100mg

Sodium: 450mg
Carbohydrates: 60g
Fiber: 7g
Protein: 20g
Sugar: 5g

Creamy Garlic Butter Pasta With Roasted Cauliflower

Author: memorecipes.com
Total Time: 45 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and flavorful pasta dish featuring roasted cauliflower in a rich garlic butter sauce.

Ingredients

Scale

1 pound pasta
1 head cauliflower, cut into florets
4 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

Instructions

Preheat your oven to 400°F (200°C). Toss cauliflower florets with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
While the cauliflower roasts, cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Pour in heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in Parmesan cheese until melted and smooth. Season with salt and pepper.
Add the cooked pasta and roasted cauliflower to the skillet. Toss to coat everything in the sauce. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
Serve immediately, garnished with fresh parsley.

Notes

For extra flavor, you can add a pinch of red pepper flakes to the garlic butter sauce.
Feel free to add other vegetables like broccoli or bell peppers along with the cauliflower.

Prep Time: 15 min
Cook Time: 30 min
Category: Dinner
Method: Roasting and Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 450mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 60g
Fiber: 7g
Protein: 20g
Cholesterol: 100mg

Keywords: creamy pasta, garlic butter pasta, roasted cauliflower, vegetarian pasta, easy dinner, weeknight meal