Creamy One-Pan Cauliflower Pasta with Crunchy Breadcrumbs

15 mins Prep Time

45 mins Cook Time

Written By

Jillian Barreca

If you are looking for a quick and simple weeknight meal, you have come to the right place. Not only does this recipe for creamy one-pan pasta come together easily, it's also packed with cauliflower, so you're getting a healthy portion of veggies in too. Pre-soaking the pasta allows you to cook everything in the same pan, which means less hassle and a faster cleanup. Just top with Parmesan breadcrumbs and dig in!

Ingredients

Pasta

2 cups orecchiette, macaroni or ditalini
2 1/2 cups cold vegetable stock
3 tablespoons olive oil
2 garlic cloves, minced
1 medium onion, diced
Salt and pepper, to taste
1 medium-size cauliflower (7-8 cups), cut into small florets
2 tablespoons unsalted butter
2 cups Parmesan, finely grated
1 tablespoon fresh lemon juice
To finish: red pepper flakes, finely chopped parsley

Breadcrumbs

2 tablespoons olive oil
1 garlic clove, minced
1/2 cup Panko breadcrumbs
Salt and pepper, to taste
1/4 cup Parmesan, grated

Directions

Creamy One-Pan Cauliflower Pasta with Crunchy Breadcrumbs

7 Steps

Step 1

Start by soaking your small pasta of choice in a medium bowl along with the vegetable stock. Stir occasionally as you prepare the other ingredients to ensure that the noodles soak evenly and don’t stick together.
Step 2

Next, prepare the breadcrumbs by adding olive oil to a large pan over medium heat. Add garlic, breadcrumbs, salt and pepper. Stir everything together and cook for 2 minutes until golden and fragrant. Remove the pan from the heat before adding the Parmesan. Stir to combine and set aside.
Step 3

Using the same pan over medium heat, add olive oil, garlic, onion and a pinch of both salt and pepper. Cook for about 3-4 minutes, stirring often, until the onions are translucent.
Step 4

Add the cauliflower florets along with another pinch of salt and stir everything together. Cook the cauliflower for 20-25 minutes until tender and golden. The cauliflower should break down slightly as it cooks so use the back of a wooden spoon to crush the florets.
Step 5

Once the cauliflower is cooked through, add the soaked pasta and stock to the pan. Stir constantly as the mixture comes to a simmer and cook for 5-6 minutes until the noodles have reached your desired consistency. Add a 1/4 cup of water if the pasta needs more cooking time or if the pan is looking too dry.
Step 6

Turn the heat off then add butter, Parmesan and lemon juice. Stir together to create a glossy sauce, adding a splash more water if need be. Season to taste with salt and pepper.
Step 7

Finish with reserved breadcrumbs, red pepper flakes and parsley.