Penne And Cauliflower With Mustard Breadcrumbs – a delicious recipe with penne rigate, cauliflower, butter, mustard, whole wheat breadcrumbs made from crustless country-style bread, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook pasta in large pot of boiling salted water 5 minutes, stirring occasionally. Add cauliflower. Cook until cauliflower is tender and pasta is tender but firm to bite, stirring occasionally, about 6 minutes. Drain pasta and cauliflower, reserving 1/2 cup cooking liquid. Return pasta and cauliflower to pot.
2
Meanwhile, melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Whisk in Dijon mustard. Add breadcrumbs. Cook until breadcrumbs are golden and crisp, stirring to break up clumps, 7 to 8 minutes. Transfer breadcrumbs to medium bowl.
3
Add 3/4 cup grated Parmesan, cream, lemon peel, and 1/2 cup cooking liquid to pasta mixture in pot. Toss over medium heat until sauce simmers and coats pasta, 2 to 3 minutes. Season with salt and pepper.
4
Transfer pasta to wide shallow bowl. Sprinkle with breadcrumbs. Serve, passing additional Parmesan cheese alongside.
446
kcal
Calories
24
g
Fat
42
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 ounces penne rigate (2 1/2 cups), 5 cups small cauliflower florets, 2 tablespoons (1/4 stick) butter, 1 1/2 tablespoons Dijon mustard, and more.
Yes, Penne And Cauliflower With Mustard Breadcrumbs falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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