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

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Swiss cheese

  1 cup, shredded or 108g

• Whole wheat pasta

  Dry

  16 oz or 454g

Directions

1. Preheat the oven to 400° F. Lightly grease a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions, then drain and toss with a little oil to prevent sticking.
3. In a separate pot, boil the cauliflower until just tender, about 5 minutes; drain well.
4. Meanwhile, melt 1 tablespoon of the butter in a skillet over medium heat and sauté the garlic until fragrant, 30–60 seconds; do not brown.
5. Transfer the cooked cauliflower to a blender with 2 cups broth, the milk, oil, salt, and the sautéed garlic. Blend until completely smooth, venting the lid and working in batches if needed.
6. Heat the remaining 3 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and cook until golden and their moisture has evaporated, 6–8 minutes.
7. In a large bowl, combine the pasta, mushroom mixture, and cauliflower sauce. Stir in up to the remaining 1 cup broth to achieve a loose, creamy consistency.
8. Spread the mixture in the prepared baking dish. Sprinkle evenly with the shredded Swiss.
9. Bake uncovered until the cheese is melted and bubbly, 10–15 minutes. Stir gently to re-incorporate any released moisture and serve warm. Garnish with chopped fresh sage, if available.