Mushroom and Cauliflower Pasta Bake



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Our final vegetarian recipe of the month is this delicious and filling mushroom and cauliflower sauce pasta bake. We love pasta bakes because they are filling, easy to make and always provide leftovers for lunch the next day. You can use a few of your Swiss Diamond pots and pans with this recipe to ensure even heating, no sticking and a super easy clean-up! 


  • 1 lb your choice of pasta
  • cauliflower florets, large bag or 1 big head
  • 3 Cup reduced-sodium chicken broth
  • ¾ Cup almond milk or regular milk
  • ¼ Cup olive oil
  • 1 tsp salt
  • 2 cloves garlic, minced
  • 24 oz fresh sliced mushrooms (your choice of mushroom), we used white button mushrooms
  • 1 Cup Parmesan cheese, shredded
  • fresh sage, thinly sliced, for garnish


  1. Bring water to boil in a 5.5 qt soup pot. Cook pasta until al dente. Drain and then set aside. Drizzle a little olive oil on top.
  2. Bring water to boil, add cauliflower and cook until tender, around 5 minutes.
  3. In separate pan, sauté garlic with butter. Add 2 cups of broth, milk, olive oil and salt.
  4. Transfer cooked cauliflower to a blender. Add ingredients from Step 3 to blender. Puree until smooth, like a sauce.
  5. Heat a fry pan to medium, place 3 Tbsp butter in skillet and melt. Add mushrooms and sauté until golden brown. Preheat oven to 400°F.
  6. Mix pasta, “sauce” and mushrooms together. You can add the last cup of broth to maintain the moist consistency.
  7. Transfer mixture to a baking dish, 9x13 or 5.3qt roasting pan. Sprinkle with 1 cup shredded Parmesan cheese.
  8. Bake uncovered for 10 - 15 minutes at 400°F. Take out of the oven and stir before serving. Top with fresh sage.
  9. Enjoy!
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