Penne and Cauliflower with Mustard Breadcrumbs
Elevate your weeknight pasta game with this irresistible recipe for Penne and Cauliflower with Mustard Breadcrumbs! Perfectly al dente penne meets tender, blanched cauliflower in a cozy, cheesy combination, all brought to life with the crunch of golden, Dijon-infused breadcrumbs. The zesty lemon zest and gentle heat from red pepper flakes add bright and bold flavor, while fresh parsley ties it all together with a pop of freshness. This 40-minute, one-skillet wonder is a simple yet sophisticated meal, ideal for both casual dinners and entertaining. Whether you're looking for a vegetarian main or a creative pasta recipe, this dish is sure to impress!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 medium head cauliflower
- 4 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup panko breadcrumbs
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 2 garlic cloves
- 1 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 0.5 tsp red pepper flakes
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, cut the cauliflower into small florets. Add the florets to the boiling water during the last 3-4 minutes of pasta cooking time to blanch them. Drain and set aside with the pasta.
In a large skillet, heat 2 tablespoons of olive oil and the butter over medium heat. Once melted, add the panko breadcrumbs and cook, stirring frequently, until golden brown and crispy—about 3-4 minutes.
Reduce the heat to low and stir in the Dijon mustard, lemon zest, and a pinch of salt. Mix until the mustard is evenly distributed through the breadcrumbs. Remove the breadcrumbs from the skillet and set them aside in a small bowl.
Wipe the skillet clean and return it to medium heat. Add the remaining 2 tablespoons of olive oil. Mince the garlic cloves and cook them in the olive oil until fragrant, about 1 minute.
Add the cooked pasta and cauliflower to the skillet, tossing to combine. If the mixture seems dry, add some reserved pasta water a few tablespoons at a time until a light sauce forms.
Stir in the grated Parmesan cheese, red pepper flakes, salt, and black pepper to taste. Mix well to ensure everything is evenly coated.
Remove the skillet from heat and top with the mustard breadcrumbs. Garnish with freshly chopped parsley.
Serve immediately and enjoy this flavorful and texturally balanced dish!
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 5100 mg | 222% | |
| Total Carbohydrate | 316.9 g | 115% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 12.8 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1052 mg | 81% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2239 mg | 48% | |
*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.
