There’s something truly comforting about a bowl of pasta bathed in a rich, velvety sauce, especially when it’s loaded with wholesome veggies like cauliflower and leeks. This Creamy Roasted Cauliflower and Leek Farfalle is the ultimate weeknight dinner that feels indulgent but is surprisingly simple to make. The roasting brings out a sweet, nutty flavor in the cauliflower that pairs beautifully with the mild, aromatic leeks. Tossed with farfalle—the charming bow-tie pasta that holds onto every bit of sauce—this dish strikes the perfect balance between creamy and fresh. Plus, the subtle hint of nutmeg and the sharpness of Parmesan elevate it to something truly special. If you love dishes like Roasted Cauliflower Mac And Cheese or crave creamy pasta recipes that don’t skimp on veggies, this recipe is your new go-to.

Why This Recipe Is Reliable

This Creamy Roasted Cauliflower and Leek Farfalle recipe is a dependable crowd-pleaser because it’s built on simple, quality ingredients and straightforward techniques. Roasting the cauliflower concentrates its flavor and texture, giving you a beautifully caramelized veggie with minimal effort. The leeks are sautéed gently to bring out their sweetness without overpowering the dish. The sauce is a luscious blend of heavy cream and Parmesan cheese, thickened just right to cling to the farfalle pasta. Nutmeg adds a cozy warmth that’s subtle but essential. This recipe is tested multiple times to ensure the pasta cooks perfectly al dente and the sauce achieves the right consistency every time. It’s a balanced meal that’s both nourishing and satisfying.

What You’ll Need

12 oz farfalle pasta
1 medium head of cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
2 leeks, chopped (white and light green parts only)
3 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon nutmeg
1/4 cup fresh parsley, chopped

Setup & Equipment

Baking sheet: For roasting the cauliflower evenly.
Large pot: To boil the farfalle pasta.
Large skillet or sauté pan: To cook the leeks and garlic and finish the sauce.
Colander: For draining the pasta.
Wooden spoon or silicone spatula: For stirring the sauce gently.
Grater: To freshly grate the Parmesan cheese for best flavor.

Make Creamy Roasted Cauliflower and Leek Farfalle: A Simple Method

Step 1: Roast the Cauliflower

Preheat your oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, tossing halfway through, until the cauliflower is golden brown and tender. Roasting caramelizes the cauliflower, adding a deep, nutty flavor that’s the backbone of this dish.

Step 2: Cook the Farfalle Pasta

While the cauliflower roasts, bring a large pot of salted water to a boil. Add the 12 oz farfalle pasta and cook according to package instructions until al dente, usually about 11 minutes. Reserve 1 cup of the pasta cooking water before draining. This starchy water will help loosen the sauce if needed later.

Step 3: Sauté the Leeks and Garlic

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped leeks and cook, stirring occasionally, until they soften and become translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.

Step 4: Make the Cream Sauce

Reduce the heat to low and pour in the 1 cup heavy cream. Stir in the grated Parmesan cheese, nutmeg, and the remaining salt and black pepper. Allow the sauce to simmer gently for 3-5 minutes, stirring frequently until it thickens slightly. If the sauce becomes too thick, add a splash of reserved pasta water to reach your desired consistency.

Step 5: Combine Everything

Add the roasted cauliflower to the skillet with the creamy leek sauce. Toss gently to coat. Then add the cooked farfalle pasta and fold everything together carefully, making sure the pasta is evenly coated with sauce and the cauliflower is well distributed.

Step 6: Finish and Serve

Remove from heat, sprinkle the chopped fresh parsley over the pasta, and give it one last gentle toss. Serve immediately with an extra sprinkle of Parmesan cheese if desired. This dish pairs wonderfully with a crisp green salad or a side of garlic bread.

Dietary Swaps & Alternatives

Heavy cream substitute: Use full-fat coconut milk or a blend of milk and cashew cream for a dairy-free option.
Cheese alternative: Nutritional yeast can replace Parmesan for a vegan-friendly twist.
Leeks substitute: Use thinly sliced onions or shallots if leeks are not available.
Pasta choice: You can swap farfalle for penne, rigatoni, or even orzo for a different texture, like in the creamy flavor profile of Creamy Garlic Spinach Orzo.
Roasting veggies: Add other roasted vegetables like bell peppers or zucchini for a colorful variation.

Recipe Notes & Chef’s Commentary

Roasting the cauliflower is key to developing the depth of flavor that makes this dish stand out. Don’t skip it or just steam the cauliflower.
Using fresh Parmesan cheese instead of pre-grated ensures a fresher, creamier sauce.
Nutmeg is subtle but essential—it adds a warm, cozy undertone that complements the cream and cheese perfectly.
Be sure to save some pasta water; its starchiness helps the sauce cling to the pasta better without thinning the flavor.
Farfalle pasta is not just pretty—it’s functional! The little pockets and ridges hold the creamy sauce beautifully, making each bite flavorful.
If you want a lighter version, try swapping half the heavy cream with whole milk, but the sauce won’t be quite as rich.

Save It for Later

This recipe stores well in the fridge for up to 3 days in an airtight container. To reheat, warm gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if it thickens too much. Avoid the microwave for best texture. It also freezes well, but for best results, enjoy fresh when possible.

Ask the Chef

Can I prepare the cauliflower in advance?

Absolutely! You can roast the cauliflower a day ahead and store it in the refrigerator. When ready to make the dish, simply reheat the cauliflower in the oven for a few minutes before adding it to the sauce to retain that lovely roasted flavor and texture.

What’s the best way to clean leeks?

Leeks tend to hold dirt between their layers. Slice them as directed and then soak the pieces in a bowl of cold water, swishing them around to release any grit. Lift the leeks out with your hands or a slotted spoon rather than pouring the water through a colander to avoid redistributing the dirt.

Can I make this recipe vegan?

Yes! Swap the heavy cream for a plant-based cream alternative like cashew cream or coconut cream, and replace Parmesan with nutritional yeast or a vegan Parmesan substitute. Make sure your pasta is egg-free. These swaps keep the dish creamy and flavorful without dairy.

Is there a way to make this dish lighter?

To lighten this dish, use half heavy cream and half milk or a lower-fat cream. You can also reduce the amount of cheese slightly or use a lower-fat cheese. Adding more roasted or sautéed vegetables can bulk up the dish while keeping calories in check.

Cook This Next

Roasted Cauliflower Mac And Cheese – For another creamy, cheesy comfort food with a veggie twist.
Creamy Garlic Spinach Orzo – A quick and vibrant pasta alternative with fresh greens and garlic.
Creamy Lemon Pasta – Bright and zesty with a luscious, silky sauce perfect for spring and summer evenings.

Final Thoughts

This Creamy Roasted Cauliflower and Leek Farfalle is a celebration of simple ingredients elevated by technique. Roasting the cauliflower and gently cooking the leeks unlocks layers of flavor that meld beautifully into a rich, comforting sauce. Farfalle pasta carries the sauce perfectly, and the whole dish comes together quickly, making it ideal for busy weeknights or a cozy weekend meal. Whether you’re cooking for family, friends, or just yourself, this recipe delivers on flavor, texture, and satisfaction. Don’t forget that sprinkle of fresh parsley at the end — it adds a fresh pop that brightens the whole plate. Next time you’re craving creamy pasta with a veggie boost, this dish is a winner every single time.

Give it a try and enjoy a bowl of warmth, comfort, and deliciousness that’s as nourishing as it is indulgent.

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