Red Lentil Penne with Cauliflower, Broccoli and Italian Umami Butter

This red lentil pasta dish is infused with vegetables and umami, ready for the most discerning palate.

6 pkg Barilla® Red Lentil Penne
6 cups broccoli
3 cups white wine
2 tsp sea salt
6 ea anchovies
6 ea Calabrian chili
6 tbsp extra virgin olive oil
2 tbsp chopped parsley
6 tbsp extra virgin olive oil
6 cups cauliflower rice
3 cups vegetable broth
1/8 tsp black pepper
6 tbsp unsalted butter
6 ea garlic cloves, chopped
Ingredients for the bread crumbs:
6 tbsp panko
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, in a large rondo heat the olive oil until almost smoking.
  5. Add the broccoli and cauliflower. Saut├ę for 3-4 minutes or until evenly browned.
  6. Deglaze with wine and reduce by half. Season with salt and pepper.
  7. Add the broth and bring to a simmer.
  8. Drain the pasta and combine with the sauce.
  9. Add the umami butter and stir to combine.
  10. Top with toasted bread crumbs.