PREP TIME: 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 45 MINS | YIELD: 10
You’ll love every inch of this healthy pasta bake with pan-roasted mushrooms, whole wheat penne pasta, creamy cauliflower sauce, and Gruyere cheese. My favourite date night meal that I can easily whip up using a few simple ingredients and in no time! This dish will sure be your next fave weeknight rotation and one of the best casseroles you’ll ever make!
INGREDIENTS
1/4 c. olive oil
4 tbsp butter, divided
1 head cauliflower (about 6–7 c. of florets)
1 pound whole wheat penne pasta
3/4 c. milk
2 cloves garlic
24 oz. fresh sliced mushrooms
fresh sage, sliced into thin ribbons
1 c. shredded Gruyere cheese
3 c. reduced-sodium chicken broth, divided
extras: caramelized onions, bacon, sausage
1 tsp salt
How to make Mushroom Alfredo Penne Bake
Step 1: Cook the pasta in a large pot of boiling water for about 5 minutes. Drain when done, then drizzle the pasta with olive oil. Toss and set aside.
Step 2: Add the cauliflower to a large pot of boiling water and cook for approximately 5 minutes or until crisp-tender.
Step 3: In the meantime, saute the minced garlic in 1 tbsp butter.
Step 4: Transfer the cooked cauliflower using a slotted spoon to a blender along with 2 cups broth, milk, oil, salt, and sauteed garlic. Blend until the mixture is very smooth. If needed, puree in batches.
Step 5: Prepare the oven. Preheat it to 400 degrees.
Step 6: In a very large skillet, melt 3 tbsp butter. Once the butter has melted, add the mushrooms to the skillet and saute until golden brown. Add the cooked pasta, cauliflower sauce, and mushroom. Toss, then pour in the rest of the broth. The additional broth will help keep a saucy consistency.
Step 7: Pour everything into a deep 9 x 13-inch baking dish and sprinkle with cheese. Place in the preheated oven and bake for about 10 to 15 minutes, uncovered. Give the mushroom a quick stir, then tip with fresh sage ribbons before serving. Enjoy!
NOTES:
I recommend adding some caramelized onions, bacon, or sausage to the pasta before mixing and baking for extra flavour.
Nutrition Facts:
Serves: 10, Calories Per Serving: 336 Total Fat 16.1g 21%, Sodium 354.7mg 15%, Dietary Fiber 5.4g 19%, Protein 14.3g 29%, Vitamin C 14.4mg 16%, Phosphorus 331.8mg 27%, Cholesterol 25.6mg 9%, Total Carbohydrate 38.8g 14%, Sugars 4.2g, Vitamin A 73.3µg 8%, Potassium 592.4mg 13%
Ingredients
- 1/4 c. olive oil
- 4 tbsp butter, divided
- 1 head cauliflower (about 6–7 c. of florets)
- 1 pound whole wheat penne pasta
- 3/4 c. milk
- 2 cloves garlic
- 24 oz. fresh sliced mushrooms
- fresh sage, sliced into thin ribbons
- 1 c. shredded Gruyere cheese
- 3 c. reduced-sodium chicken broth, divided
- extras: caramelized onions, bacon, sausage
- 1 tsp salt
Instructions
Step 1: Cook the pasta in a large pot of boiling water for about 5 minutes. Drain when done, then drizzle the pasta with olive oil. Toss and set aside.
Step 2: Add the cauliflower to a large pot of boiling water and cook for approximately 5 minutes or until crisp-tender.
Step 3: In the meantime, saute the minced garlic in 1 tbsp butter.
Step 4: Transfer the cooked cauliflower using a slotted spoon to a blender along with 2 cups broth, milk, oil, salt, and sauteed garlic. Blend until the mixture is very smooth. If needed, puree in batches.
Step 5: Prepare the oven. Preheat it to 400 degrees.
Step 6: In a very large skillet, melt 3 tbsp butter. Once the butter has melted, add the mushrooms to the skillet and saute until golden brown. Add the cooked pasta, cauliflower sauce, and mushroom. Toss, then pour in the rest of the broth. The additional broth will help keep a saucy consistency.
Step 7: Pour everything into a deep 9 x 13-inch baking dish and sprinkle with cheese. Place in the preheated oven and bake for about 10 to 15 minutes, uncovered. Give the mushroom a quick stir, then tip with fresh sage ribbons before serving. Enjoy!
Notes
I recommend adding some caramelized onions, bacon, or sausage to the pasta before mixing and baking for extra flavour.
