Moroccan-Spiced Mezzi Rigatoni with Roasted Cauliflower and Yogurt-Tahini Sauce

Bring bold North African flavours to your pasta night with this vibrant mezzi rigatoni dish. Tossed with Moroccan-spiced roasted cauliflower and coated in a creamy yogurt-tahini garlic sauce, it’s a flavour-forward recipe that’s perfect for sharing. Serve it on a large platter for a stunning presentation that’s as impressive as it is easy.

Prep Time25

Cook Time25

Total Time50

Cuisine: Moroccan

Pasta Range: Artisan

Pasta Shape: Rigatoni

Cooking Skill: Advanced

Collection: New Favourites, Quick & Easy, Vegetarian

Serves:

Calories: 470kcal

Ingredients

2 tsp (10 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) brown sugar
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) ground cinnamon
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) ground turmeric
4 cups (1 L) cauliflower florets
1/4 cup (60 mL) olive oil

Assembly

1 box (450 g) Italpasta Artisan Mezzi Rigatoni
1/4 cup (60 mL) tahini paste
2 tbsp (30 mL) lemon juice
1/2 tsp (2 mL) salt
3/4 cup (175 mL) Greek yogurt
2 cloves garlic minced
2 tbsp (30 mL) finely chopped fresh cilantro
2 tbsp (30 mL) finely chopped fresh parsley
1/2 cup (125 mL) pomegranate seeds

Instructions

Preheat oven to 400°F (200°C).
In small bowl, stir together cumin, coriander, paprika, salt, black pepper, brown sugar, cardamom, cayenne pepper, cinnamon, ginger and turmeric.
In large bowl, toss cauliflower florets with olive oil and cumin mixture. Arrange in single layer on parchment-lined baking sheet.
Bake for 25 to 30 minutes or until tender, lightly charred and lightly crisp around edges. Using flat side of meat mallet or bottom of small saucepan, press cauliflower to flatten and smash.
Meanwhile, cook mezzi rigatoni according to package directions. Reserve 1/2 cup (125 mL) pasta cooking liquid; drain pasta. Reserve saucepan.
In medium bowl, whisk tahini paste, lemon juice, 2 tbsp (30 mL) water and salt until smooth. Whisk in yogurt until smooth.
Return cooked pasta and 1/4 cup (60 mL) pasta cooking liquid back to saucepan. Add smashed cauliflower and yogurt-tahini garlic sauce. Toss and stir to combine, adding more pasta cooking liquid if needed.
Garnish pasta with cilantro, parsley and pomegranate seeds.

Tips

Garnish pasta also with crumbled feta cheese, if desired.

Substitute cilantro with fresh basil or dill, if preferred.

Alternatively, substitute the spice mix in Step 2 with a store-bought Moroccan spice mix, such as ras el hanout.

Substitute pomegranate seeds with toasted chopped pistachios or slivered almonds, if desired.

Nutritional Analysis