Mushroom Alfredo Penne Bake

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Healthy Mushroom Alfredo Pasta Bake with pan-roasted mushrooms, whole wheat penne pasta, creamy cauliflower sauce, and Gruyere cheese.

Recipe by:

Yield: 10


1 lb. whole wheat penne pasta

1 head cauliflower (about 6-7 cups of florets)

3 cups reduced sodium chicken broth, divided

¾ cups milk

¼ cup olive oil

1 teaspoon salt

2 cloves garlic

24 ounces fresh sliced mushrooms

4 tablespoons butter, divided

1 cup shredded Gruyere cheese

fresh sage, sliced into thin ribbons

extras: caramelized onions, bacon, sausage


  1. Bring a large pot of water to boil. Cook the pasta for 5 minutes – it should still be a little firm. Drain, toss with a drizzle of oil, and set aside.
  2. Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Meanwhile saute the minced garlic with a tablespoon of butter. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and sauteed garlic. Puree until very smooth. You might need to do this in batches. READ MORE

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