====== Mushroom Alfredo Pasta Bake ======
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===== Ingredients =====
  * 1 lb. whole wheat penne pasta
  * 1 head cauliflower (about 6-7 cups of florets)
  * 3 cups reduced sodium chicken broth, divided
  * 3/4 cups milk
  * 1/4 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
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===== Info =====
  * **Prep:** 10
  * **Cook:** 35
  * **Serves:** 8
  * [[https://pinchofyum.com/healthy-mushroom-alfredo-pasta-bake|Source]]


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===== 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 9×13 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.
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{{tag>mushrooms pasta:penne cauliflower stock milk cheese gruyere bacon sausage}}
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