Penne and Cauliflower With Mustard Breadcrumbs

READY IN: 30mins
Recipe by annroberts54

This was in the most recent Bon Appetit magazine. I made it last night and it was to die for. Not a healthy recipe in any way but I did use whole wheat penne which I guess could be considered healthy. And cauliflower is a vegetable, right??

Top Review by Karen Elizabeth

I halved the recipe, used normal penne, a mix of broccoli and cauliflower florets, and Hot English Mustard. I liked this very much, easy to prepare, flavoursome, a good mix of some of my favourite foods and a new way to use cauli/broc! Very suitable for a weekday supper when time is short and it's cold outside! Will definitely make it again, thank you, Ann!

Ingredients Nutrition

Directions

  1. Cook pasta in a large pot of boiling salted water for 5 minutes(a little more if whole grain), stirring occasionally. Add cauliflower and cook until it is tender, another 6 minutes or so. Drain pasta and cauliflower, reserving 1/2 cup of the cooking liquid. Return pasta & cauliflower to pan.
  2. Meanwhile, melt 2 T butter in a large non stick skillet. Add dijon mustard and stir well. Add breadcrumbs. Cook unitl breadcrumbs and golden and crisp, stirring to break up clumps, 7 to 8 minutes.
  3. To pot with pasta and cauliflower, add cheese, cream, lemon peel and reserved cooking liquid. Toss over medium heat until sauce simmers and coats pasta, 2 to 3 minutes. Season with salt and pepper to taste.
  4. Transfer pasta to large shallow bowl. Sprinkle with bread crumbs. Serve, passing additional parmesan cheese along side.

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