autumn pasta
A satisfying dish on a chilly night.
prep time
25 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 ounces penne rigate
- 5 cups cauliflower florets
- 2 tablespoons butter
- 1 1/2 tablespoons dijon mustard
- 1 1/2 cups fresh wholewheat breadcrumbs
- 1/2 cup heavy cream
- 3/4 cup packed freshly grated parmeasan cheese
- 2 teaspoons grated lemon peel
- - salt and peper to taste
How To Make autumn pasta
-
Step 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.
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Step 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.
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Step 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.
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Step 4Top with breadcrumbs. Serve with extra Parmesan.
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