Healthy Mushroom Alfredo Pasta Bake
Ingredients
The pasta and sauce
-
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
The toppings
-
24
ounces
fresh sliced mushrooms
-
4
tablespoons
butter, divided
-
1
cup
shredded Gruyere cheese
-
to taste
fresh sage, sliced into thin ribbons
-
optional
caramelized onions, bacon, sausage
Instructions
- 1. Boil water in a large pot and cook the pasta for 5 minutes, then drain and toss with oil.
- 2. In another pot, boil water and cook the cauliflower for 5 minutes until tender-crisp. Sauté minced garlic in butter.
- 3. Transfer the cooked cauliflower to a blender with broth, milk, oil, salt, and sautéed garlic, then puree until smooth.
- 4. Preheat the oven to 400°F. In a skillet, heat butter and sauté the mushrooms until golden brown.
- 5. Combine the cooked pasta, cauliflower sauce, and mushrooms. Add remaining broth for consistency.
- 6. Transfer the mixture to a baking dish, sprinkle with cheese, and bake uncovered for 10-15 minutes. Stir to reincorporate moisture and top with sage.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
20mg
You might also like