Mushroom Alfredo Penne Bake

• Produce

  • 1 head Cauliflower
  • 2 cloves Garlic
  • 24 oz Mushrooms, fresh
  • 1 Sage, fresh

• Canned Goods

  • 3 cups Chicken broth, reduced sodium

• Pasta & Grains

  • 1 lb Penne pasta, whole wheat

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Dairy

  • 4 tbsp Butter
  • 1 cup Gruyere cheese
  • 3/4 cups Milk

Found on pinchofyum.com

Description

Ingredients

• 1 lb. whole wheat penne pasta
• 1 head cauliflower (about 6-7 cups of florets)
• 3 cups reduced sodium chicken broth, divided
• ¾ cups milk
• ¼ cup olive oil
• 1 teaspoon salt
• 2 cloves garlic
• 24 ounces fresh sliced mushrooms
• 4 tablespoons butter, divided
• 1 cup shredded Gruyere cheese
• fresh sage, sliced into thin ribbons
• extras: caramelized onions, bacon, sausage

Directions

• Bring a large pot of water to boil. Cook the pasta for 5 minutes - it should still be a little firm. Drain, toss with a drizzle of oil, and set aside.
• Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Meanwhile saute the minced garlic with a tablespoon of butter. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and sauteed garlic. Puree until very smooth. You might need to do this in batches.
• Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saute until golden brown.
• Toss the cooked pasta, cauliflower sauce, and mushrooms together. Add the remaining cup of broth to help the consistency stay saucy.
• Transfer to a deep 9x13 baking dish. Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. Some of the moisture from the mushrooms will seep out - give it a quick stir to reincorporate it and make it creamy. Top with fresh sage ribbons.

Nutrition