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.

Steps

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. Sauté 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.