Mushroom Alfredo Pasta Bake

Ingredients

• Cauliflower

  Raw

  1 head small or 265g

• Garlic

  Raw

  2 cloves, minced or 6g

• Butter

  Unsalted

  4 tbsp or 57g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Canola oil

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Gruyere cheese

  1 cup, shredded or 108g

• Whole wheat pasta

  Dry

  16 oz or 454g

Directions

1. Preheat the oven to 400°F.
2. Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente. Drain, toss with a drizzle of oil, and set aside.
3. In another pot, bring water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp.
4. Meanwhile, sauté the minced garlic with 1 tablespoon of butter in a pan.
5. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups of broth, milk, oil, salt, and sautéed garlic. Purée until very smooth, working in batches if necessary.
6. Heat the remaining 3 tablespoons of butter in a large skillet. Add the mushrooms and sauté until golden brown.
7. Combine the cooked pasta, cauliflower sauce, and mushrooms. Add the remaining cup of broth as needed to maintain a saucy consistency.
8. Transfer the mixture to a 9x13-inch baking dish. Sprinkle with cheese and bake uncovered for 10-15 minutes.
9. Stir to reincorporate any moisture from the mushrooms and make it creamy. Top with sage and enjoy.