Penne with Cauliflower, Brussels Sprouts, and Bread Crumbs

Penne

with Cauliflower, Brussels Sprouts, and Bread Crumbs

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dinner

There’s nothing wrong with “overcooking” vegetables, as long as it’s intentional. Here, double-cooking cauliflower makes it creamy and super flavorful. Add crisp Brussels sprouts and bread crumbs and you get a hearty and unique pasta—one of our favorites— that delivers a different bundle of flavor and texture in every bite. If you don’t have a food processor, chop or slice the Brussels sprouts by hand; it will take just a bit longer.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
848
FAT
36g
CARBOHYDRATES
117g
PROTEIN
28g

MAIN INGREDIENTS

  1. Salt*
  2. 1 head cauliflower
  3. 8 ounces Brussels sprouts
  4. Garlic**
  5. 2 tablespoons pine nuts
  6. 4 tablespoons extra virgin olive oil*
  7. 1/2 cup panko bread crumbs
  8. 1/4 teaspoon red chili flakes
  9. 8 ounces whole wheat penne
  10. Pepper*
  11. *not included
  12. **one head of garlic included in one of the meal bags

INSTRUCTIONS

1
Set a large pot of water to a boil and salt it. Rinse the cauliflower and Brussels sprouts. Trim the cauliflower and cut it into florets. Add them to the pot and bring to a boil. Trim the sprouts and shred them in the food processor using the slicing attachment or pulsing with the large blade, or chop them by hand. Peel and slice 3 garlic cloves.
2
Put a large dry skillet over medium-low heat and add the pine nuts. Toast, shaking the skillet frequently and watching carefully not to burn, until they’re lightly browned and fragrant, 3 to 5 minutes; transfer to a plate. Check the cauliflower with a fork. It should be kind of mushy; this may take 15 minutes.
3
While the cauliflower cooks, put 1 tablespoon oil in the skillet over medium-high heat. Add the bread crumbs and cook, stirring frequently and adjusting the heat so they don’t burn, until they’re crisp and sizzling, 3 to 5 minutes. Drain them on paper towels and return the skillet to the heat. Lower the heat a bit and add another tablespoon of oil to the skillet. Add the garlic and cook, stirring frequently, until fragrant, 1 or 2 minutes. Add 1/8 teaspoon red chile flakes or more (depending on your affinity for heat), stir, and turn off the heat.
4
Fish the cauliflower out of the pot with a slotted spoon and transfer it to the skillet; keep the water boiling. Cook over medium heat, mashing and stirring with the back of a spoon, until it’s breaking apart, 5 to 10 minutes. As the cauliflower cooks, add a tablespoon or 2 of the cooking water to soften it. Meanwhile, add the pasta to the boiling water and stir occasionally. Start tasting after 7 minutes; it should be tender but not mushy. Remove about 1 cup of the cooking water and reserve. When the pasta is done, drain it.
5
Add the pasta, the sprouts, a splash of the reserved cooking water, and the remaining 2 tablespoons oil to the skillet. Toss until steaming, adding more cooking water to make a creamy sauce. Taste and adjust the seasoning and serve, passing the bread crumbs and pine nuts at the table.