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Creamy Tomato & Cauliflower Pasta Fill 1 Created with Sketch.

with Cheesy Bread

  • Group Created with Sketch.
    30-40 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

This simple tomato sauce gets its rich flavor and silky texture from heavy cream—the perfect match for quick-cooking fresh rigatoni and sweet roasted cauliflower.

Creamy Tomato & Cauliflower Pasta with Cheesy Bread
  • 1¼ lbs Fresh Rigatoni Pasta
  • 1 Small Baguette
  • 1 28-Ounce Can Whole Peeled Tomatoes
  • 2 cloves Garlic
  • 1 head Cauliflower
  • 2 oz Asiago Cheese
  • ½ cup Heavy Cream
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the cauliflower:
1 Prepare & roast the cauliflower:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the cauliflower. Cut out and discard the cauliflower core; cut the head into small pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to thoroughly coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the cauliflower roasts, peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands.Halve the baguette. Grate the cheese on the large side of a box grater. Wash and dry the parsley; roughly chop the leaves and stems.

Prepare the remaining ingredients:
Make the sauce:
3 Make the sauce:

While the cauliflower continues to roast, in a large pan, heat 2 teaspoons olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly browned and fragrant. Add the tomatoes (careful, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until slightly thickened. Add the heavy cream (shaking the bottle before opening); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

4 Make the cheesy bread:

While the sauce cooks, line a separate sheet pan with aluminum foil. Place the baguette on the prepared sheet pan, cut side up. Evenly top with with the cheese and the remaining spice blend. Drizzle with olive oil and season with salt and pepper. Toast in the oven 8 to 10 minutes, or until the baguette is lightly browned and cheese is melted. Remove from the oven and transfer to a cutting board. When cool enough to handle, halve each piece crosswise. Transfer to a serving dish.

Make the cheesy bread:
Cook the pasta:
5 Cook the pasta:

While the baguette toasts, add the pasta to the pot of boiling water and cook 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

6 Finish the pasta & plate your dish:

To the pot of cooked pasta, add the sauce, roasted cauliflower, butter, and half the reserved pasta cooking water. Season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Divide the finished pasta among 4 dishes. Garnish with the parsley. Serve with the cheesy bread on the side. Enjoy!

Finish the pasta & plate your dish: