Monday, December 24, 2018

healthy mushroom alfredo pasta bake





healthy mushroom alfredo pasta bake






Healthy Mushroom Alfredo Pasta Bake with pan-roasted mushrooms, whole wheat penne pasta, creamy cauliflower sauce, and Gruyere cheese.



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


INSTRUCTIONS

1.     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.
2.     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.
3.     …………………………….

4.     ……………………………………: Full instructions: https://pinchofyum.com/healthy-mushroom-alfredo-pasta-bake