Mushroom & Cauliflower Rigatoni Recipe

Mushroom & Cauliflower Rigatoni

For those who are not already cauliflower converts, we have got the recipe for change! Cauliflower is a hero vegetable, a brilliant brassica that has the power to tantalise tastebuds. Its mild flavour makes it perfect to use in so many different ways. From a spicy Indian curry to a trendy cauliflower risotto or a cheesy cauliflower bake.  It truly  is one of the most versatile veggies ever!  But if you’re still not convinced what about trying a pizza base made from cauliflower? Jump on line to find a recipe and try one out.

At this point you might be asking; why doesn’t it feature more often if it’s so awesome. Well I have to admit this is a mystery to me too. Especially considering its affordability, in fact cauliflower is right up there for value because it provides so much bang for your buck with virtually no waste.

Did you know that you can roast the leaves to make chips,  just like kale? Okay so now we have a use for the leaves let’s use the stalk, this can be used in so many ways. I like to make a crunchy slaw with it. To give it a go for yourself, simply grate with equal amounts of carrot and diced onion, add a dollop of mayonnaise and there you have your very own cauli-slaw.

So that’s a use for the leaves and the stalk which just leaves the beautiful cauliflower florets and these will be perfect in this recipe for mushroom and cauliflower rigaton

The key to success of this recipe is in the way the cauliflower florets are cooked. First up they need to be blanched – to do this, simply add them to boiling water for around three minutes, then cool them under running cold water. Once cooled drain them and then you have blanched florets. At this stage they will be crisp and tender. So next up we want to brown them to intensify the flavour, so heat a large frying pan, add oil, garlic and the cauliflower and cook for 4-5 minutes or until brown. Then add some diced mushrooms and brown these too.

Cook the pasta at any time and set aside. Now that’s all the hard bits done, all that’s left to do is make the cheese sauce using MAGGI Cheese Sauce Then mix everything together in the pan, top with parmesan and serve.


So tasty even the carnivores will love it.

Mushroom & Cauliflower Rigatoni


  • 2 tbsp
    olive oil
  • 3 tsp
    minced garlic
  • 1/2 (300g)
    cauliflower, chopped
  • 500g
    mushrooms, sliced
  • 250g
    dry rigatoni pasta
  • 1 cup (250mL)
    boiling water
  • 2 pkts
  • 1 cup (250mL)
  • 1/2 cup (40g)
    parmesan cheese, grated

How to Cook

Prep Time: 5 minutes | Cooking Time: 15 minutes
  1. Heat oil in a large frying pan, add garlic and cauliflower, fry for 4-5 minutes or until brown, then add mushrooms and fry further 2 minutes.

  2. Meanwhile cook pasta according pack instructions. Drain

  3. Add both MAGGI Cheese Sauce packets to a large jug, add boiling water and mix with a fork until smooth, add milk with mixing.

  4. Pour cheese sauce mix into frying pan, bring to the boil stir through pasta, serve.



Average Qty Per Serve Qty Per 100g
Energy 1874.8kj 435.0kj
Weight 430.9g 100g
Protein TOTAL 18.4g 4.2g
Fat TOTAL 16.5g 3.8g
- Saturated Fats 5.2g 1.2g
Carbohydrates TOTAL 51.5g 11.9g
- Sugars 5.7g 1.3g
Sodium 269.1mg 62.4mg
Dietary Fibre 5.7g 1.3g
Calcium 193.3mg 44.8mg