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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 cleanup! 

INGREDIENTS

  • 1 lb. Your choice of pasta
  • Cauliflower florets, large bag or 1 big head of cauliflower
  • 3 cups of reduced sodium chicken broth
  • ¾ cup of almond milk or regular
  • ¼ cup of olive oil
  • 1 tsp salt
  • 2 cloves of garlic
  • 24 oz of fresh sliced mushrooms (your choice of mushroom) we used white button mushrooms)
  • 1 cup of shredded parmeasan cheese
  • Fresh sage sliced thin.

DIRECTIONS

  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. In separate pan, sauté the garlic with butter. 

  3. Transfer cooked cauliflower to a blender. Add the 2 cups of broth, milk, olive oil, salt, and the sautéed garlic. Puree until smooth, like a sauce.

  4. Heat a fry pan to medium, place 3 tbs butter in skillet and melt. Add mushrooms and sauté until the mushrooms are golden brown. Preheat oven to 400 degrees Fahrenheit.

  5. Mix pasta, “sauce”, and mushrooms together. You can add the last cup of broth to maintain the moist consistency.

  6. Take a baking dish, 9x13 or 5.3qt roasting pan and transfer mixture into it. Sprinkle with 1 cup shredded parmeasan cheese.

  7. Bake it uncovered for 10-15 minutes at 400 degrees. Take out of the oven and stir before serving. Top with fresh sage.

  8. Enjoy!
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