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fresh wholewheat breadcrumbs
packed freshly grated parmeasan cheese
Boil pasta in salted water 5 minutes. Add cauliflower. Cook until cauliflower and pasta are tender but firm, 6 minutes. Drain, reserving 1/2 cup cooking liquid. Return pasta and cauliflower to pot.
Meanwhile, melt butter in large skillet over medium 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.