This Mushroom “Alfredo” Pasta Bake Has a Secret Ingredient
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If you’ve been following the Delicious Links column for any period of time, you probably guessed the secret ingredient already. (Here’s a hint: We’re certifiably obsessed.)
Yes, the secret ingredient is cauliflower and, in this delicious rendition of Alfredo pasta a la Pinch of Yum, its magical properties allow it to transform into a creamy-yet-healthy sauce. Say it with me: We are not worthy of this vegetable.
My apologies for recommending a pasta bake recipe in the dead of August heat, but this is the first week in recent memory in which my weather app does not show any temperatures starting with a nine — and that’s something to celebrate, right?
This casserole combines pan-toasted mushrooms with whole-wheat pasta and creamy cauliflower sauce, all baked with Gruyère and ribbons of fresh sage. To make the cauliflower goodness, boil a large pot of water and cook your cauliflower for just five minutes. Transfer the slightly cooked florets to a blender and add in broth, milk, oil, salt, and sautéed garlic. Purée this until the sauce is super smooth.
While you wait for your oven to preheat to 400°F, sauté mushrooms in butter until golden-brown. Toss the mushrooms in a casserole dish along with extremely al dente pasta and the cauliflower sauce. Sprinkle the whole thing with cheese and bake for 15 minutes.
→ Get the Recipe: Healthy Mushroom Alfredo Pasta Bake from Pinch of Yum