Leftover roasted cauliflower may also be used, as I did, using the leftover roasted cauliflower from my Fall Recipes post.
12 oz short pasta (penne)
1/2 cup Italian seasoned panko breadcrumbs
1/2 grated Parmesan cheese
1 tablespoon olive oil
2 tablespoons butter, melted
2 medium shallots, chopped fine
2 minced garlic cloves
1/2 teaspoon crushed red pepper
½ cup sliced cherry tomatoes
1/2 cup heavy cream
1 (1 1/2-pound) head cauliflower, trimmed and cut into small florets
2 tablespoons olive oil
1/2 teaspoon salt
For the topping:
Combine the breadcrumbs and 1 tablespoon olive oil in a small sauté pan over medium-low heat. Cook, stirring until the mixture is well toasted and golden-brown; remove from the heat and reserve.
Preheat the oven to 350°F.
In a medium baking dish, combine the cauliflower, oil, and salt. Bake for 45 minutes, stirring occasionally or until the cauliflower is tender and browned.
Remove the dish from the oven and stir in the shallots, melted butter, garlic, cream, tomatoes, and red pepper. Place the dish bake in the oven for 10 minutes. Remove from the oven and set aside while the pasta cooks.
Cook pasta in boiling salted water until al dente. Drain and return the pasta to the pan. Turn the heat to very low and add the cauliflower sauce. Heat for a minute or two and pour into a pasta serving bowl. Sprinkle the breadcrumbs topping over the top of the pasta and serve.
November 25, 2019 at 7:06 am
Hi Jovina, This looks like a perfect recipe to serve on Thanksgiving for my vegetarian grandson. I think he will love it! Anne
For the Love of Cooking
November 25, 2019 at 10:50 am
It looks and sounds tasty.
Dorothy's New Vintage Kitchen
November 25, 2019 at 11:18 am
This looks like a perfect supper!
November 26, 2019 at 4:45 pm
Yes love it!!!!
November 27, 2019 at 8:49 am
We liked this dish a lot. Thanks, Jovina.
November 27, 2019 at 10:47 am
I am so glad you liked this very Italian pasta, Thank you for letting me know,