Autumn Pasta

patricia taylor


A satisfying dish on a chilly night.

☆☆☆☆☆ 0 votes
25 Min
25 Min
Stove Top


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8 oz
penne rigate
5 c
cauliflower florets
2 Tbsp
1 1/2 Tbsp
dijon mustard
1 1/2 c
fresh wholewheat breadcrumbs
1/2 c
heavy cream
3/4 c
packed freshly grated parmeasan cheese
2 tsp
grated lemon peel
salt and peper to taste

How to Make Autumn Pasta


  • 1Boil 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.
  • 2Meanwhile, melt butter in large skillet over medium heat. Whisk in mustard. Add breadcrumbs and cook, stirring until golden, 7-8 minutes. Transfer to bowl.
  • 3Add 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.
  • 4Top with breadcrumbs. Serve with extra Parmesan.

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About Autumn Pasta

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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