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Red Lentil Penne with Cauliflower, Broccoli and Italian Umami Butter
Photograph courtesy of Barilla
Sponsored by Barilla
This red lentil pasta dish is infused with vegetables and umami, ready for the most discerning palate.
Ingredients
6 pkg Barilla® Red Lentil Penne
3 cups white wine
6 ea anchovies
6 tbsp extra virgin olive oil
3 cups vegetable broth
6 tbsp unsalted butter
6 cups broccoli
2 tsp sea salt
6 ea Calabrian chili
2 tbsp chopped parsley
6 cups cauliflower rice
1/8 tsp black pepper
6 ea garlic cloves, chopped
6 tbsp panko
Steps
Bring a large pot of water to a boil and season with salt. Cook the pasta for half the recommended time. Toss with a bit of olive oil and place onto a sheet tray to cool down.
In a food processor, combine the anchovies, garlic and chili, and create a paste. Add the butter and combine. Remove from the mortar and set aside in the fridge.
Heat a large skillet over medium heat, add the oil, panko, and parsley. Toast until golden and season with salt and pepper. Remove from skillet and set aside.
Meanwhile, in a large rondo heat the olive oil until almost smoking.
Add the broccoli and cauliflower. Sauté for 3-4 minutes or until evenly browned.
Deglaze with wine and reduce by half. Season with salt and pepper.
Add the broth and bring to a simmer.
Drain the pasta and combine with the sauce.
Add the umami butter and stir to combine.
Top with toasted bread crumbs.
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