This Mushroom “Alfredo” Pasta Bake Has a Secret Ingredient
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
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
