Mustard-Balsamic Pasta

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Well, hey! My weekend, while a fun one, kind of slipped away from me. I just can't force myself to apologize regarding the lack of posts when I'm off living life. Am I right?!

Evan and I enjoyed a great dinner tonight - one that came together in less than 30 minutes. Heck to the yes!

I actually made this recipe a few months ago but totally forgot to photograph it. So I was glad when I stumbled across the recipe in my "recipe box" on - a favorite site of mine.

Pasta with Broccoli & Cauliflower in a Mustard Sauce. How's that for a title? I switched it up to Mustard-Balsamic Pasta because I made a few changes (like adding chickpeas) and thought the title was just way too long!

This is super easy to make and completely flavorful. If you haven't tried the mustard/balsamic combination, you best get to it!

Mustard-Balsamic Pasta
Adapted from: My Recipes


  • 1 tablespoon olive oil
  • 1 shallot, minced
  • garlic clove, minced
  • 3/4 cup chopped tomato
  • 2 tablespoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon pepper
  • 1/2 pound uncooked whole wheat pasta
  • 2 cups small cauliflower florets
  • 2 cups small broccoli florets
  • 1/4 cup grated Parmesan cheese
  • Directions:
  • Heat oil in a small saucepan over medium heat. Add shallots and garlic; saute 1-2 minutes, being careful not to burn the garlic. Add tomato, mustard, vinegar, and pepper; cook 3 minutes or until thoroughly heated. Set aside, and keep warm.

  • Cook pasta in boiling water for five minutes. Add cauliflower and broccoli; cook an additional 4-5 minutes or until tender. Drain well. Combine pasta mixture and tomato mixture; toss well. Sprinkle with cheese and serve. 

  • Yield: 4 servings

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