This Cauliflower Mushroom Penne is a simple veggie loaded pasta recipe that’s ready in 30 minutes and perfect for weeknight dinners… could you ask for more?! Answer: no 😉
As much as I love cooking elaborate recipes, dinner needs to be quick since I’m usually wranglin’ Killian around this time before Tom is done with work for the day. So 30 minute meals are 100% my go to right now especially during the week and this cauliflower mushroom penne fits the bill. Anyone else feel me?!
This cauliflower mushroom penne somewhat resembles a bolognese (vegetarian style) because the riced cauliflower and chopped mushrooms kinda resemble meat in texture! I prefer to use the frozen cauliflower rice because it makes this dinner so much faster.
Unfortunately-ish, we do need two pots for this recipe, one pot for cooking the pasta and another large skillet for sautéing your veggies. I personally love deep skillets with tall sides so it’s easier to stir your veggies with out spilling any over the sides and onto the stove top. This cuisinart skillet is a perfect option! So, once you cook your pasta and saute your veggies… you just mix everything together then add a little parm and BOOM dinner.
I especially love this cauliflower mushroom penne for kiddos because it’s a great way to incorporate lots of vegetables into their diet without seeming so veggie focused (even though it is). Killian loved this pasta recipe and all the veggies, plus the penne noodles were perfect for him to hold and munch on with his little hands. Hope you enjoy!
cauliflower mushroom penne
Ingredients
- 1 lb penne pasta
- 3 tbsps olive oil
- 1 large sweet onion finely diced
- healthy pinch salt and pepper
- 16 oz baby bella mushrooms roughly chopped
- 1 tbsp italian seasoning
- 1 tsp garlic powder
- 1 10 oz bag frozen cauliflower rice, cooked according to package instructions
- 1 6 oz can tomato paste
- 1 cup grated parmesan + more for serving
Instructions
- Cook pasta noodles according to package instructions then drain.
- Heat two tablespoons of olive oil in an extra large skillet over medium heat. Once oil is hot, add onions plus a healthy pinch of salt and pepper then toss to coat. Saute onions until soft, about 5 minutes. Stir in the mushrooms, italian seasoning, and garlic powder. Toss to coat then saute about 6-8 minutes or until mushrooms are soft. Stir in steamed cauliflower rice and tomato paste then bring mixture to a simmer then change heat to low.
- Stir in cooked pasta from step one along with parmesan cheese then mix until cheese is melted and pasta is well incorporated into skillet.
- Divide pasta among containers, top with additional parmesan and enjoy!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your cauliflower mushroom penne in action. Byyyyyyyeeee!
xx ab
p.s. check out more quick weeknight dinner recipes here!