Cauliflower Broccoli Pasta Medley with Mustard Sauce
Elevate your pasta night with this luscious Cauliflower Broccoli Pasta Medley with Mustard Sauce, a vibrant and satisfying vegetarian dish that combines tender penne (or your favorite pasta) with perfectly steamed cauliflower and broccoli. The creamy, tangy mustard sauce, enriched with Dijon mustard, butter, and a splash of lemon juice, brings a delightful depth of flavor, while garlic and sautéed onions add aromatic flair. This 40-minute recipe offers the perfect balance of comfort and nutrition with its hearty vegetable medley and velvety texture. Garnish with fresh parsley and a sprinkle of Parmesan for an elegant touch, and don’t forget to customize the sauce’s consistency with reserved pasta water. Ideal for weeknight dinners or a healthy main course, this pasta dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 oz Pasta (penne, fusilli, or bowtie)
- 2 cups Cauliflower florets
- 2 cups Broccoli florets
- 3 tbsp Olive oil
- 1 small Yellow onion, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1.5 cups Vegetable stock
- 2 tbsp Whole-grain Dijon mustard
- 0.5 cup Heavy cream
- 1 tbsp Freshly squeezed lemon juice
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional)
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
While the pasta cooks, steam the cauliflower and broccoli florets until just tender, about 5-7 minutes. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Push the onions and garlic to one side of the skillet and melt the butter in the empty space. Sprinkle the flour over the melted butter and whisk to form a roux. Cook the roux for 1-2 minutes, then gradually whisk in the vegetable stock to create a smooth sauce.
Stir in the mustard, heavy cream, and lemon juice. Cook the sauce for 3-4 minutes, allowing it to thicken slightly. Season with salt and black pepper to taste.
Add the steamed cauliflower, broccoli, and cooked pasta to the skillet with the mustard sauce. Toss everything together gently to coat evenly. If the sauce is too thick, stir in the reserved pasta water a little at a time until desired consistency is reached.
Drizzle the remaining 1 tablespoon of olive oil over the pasta medley and adjust seasoning if necessary. Garnish with chopped parsley and grated Parmesan cheese, if desired.
Serve the Cauliflower Broccoli Pasta Medley warm and enjoy!
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 4603 mg | 200% | |
| Total Carbohydrate | 171.3 g | 62% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 18.3 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 918 mg | 71% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1697 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
