As the nights turn chilly, we crave satisfying dishes like this one
Penne with Cauliflower and Breadcrumbs
- 8 oz penne rigate
- 5 cup cauliflower florets
- 2 Tbsp (¼ stick) butter
- 1½ Tbsp Dijon mustard
- 1½ cup fresh whole-wheat breadcrumbs
- ½ cup heavy cream
- ¾ cup (packed) freshly grated Parmesan cheese
- 2 tsp grated lemon peel
- Salt & pepper, to taste
Boil pasta in salted water 5 minutes. Add cauliflower. Cook until cauliflower and pasta are tender but firm, 6 minutes. Drain, reserving ½ cup cooking liquid. Return pasta and cauliflower to pot.
Meanwhile, melt butter in large skillet over medium-high heat. Whisk in mustard. Add breadcrumbs and cook, stirring, until golden, 7–8 minutes. Transfer to bowl.
Add cream, Parmesan, lemon peel, and the reserved cooking liquid to pasta. Toss over medium heat until sauce simmers, 2–3 minutes. Season with salt and pepper.
Top with breadcrumbs. Serve with extra Parmesan.
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Next up: BLT Linguine