April 26, 2018

Cremini Mushroom Pasta with Cauliflower Alfredo Sauce

I’m a big fan of making any comfort food healthier, but the trick is always making sure it still tastes great. This cauliflower alfredo sauce is so smooth and creamy, you can’t even tell there’s cauliflower in it, making this a perfect dish for picky eaters (feel free to leave out the mushrooms if needed, but I love the flavor they add). And since the sauce is already gluten-free, feel free to swap in gluten-free noodles instead of the campanelle.

I like serving this with a big leafy green salad and a glass of crisp white wine. So tasty!




1. Bring a large pot of salted water to a boil. Add cauliflower and boil under very tender.

2. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add garlic and mushrooms and cook until the mushrooms are lightly golden brown, about 5-7 minutes. Finish with parsley and lemon zest and remove pan from heat.

3. Using tongs, place cauliflower in a blender. Add pasta to the boiling water and cook until al dente, about 8 minutes.

4. Add milk and cheese to the blender with the cauliflower and process until smooth. Pour into the pan with the mushrooms and cook over medium-low heat for 5 minutes. Season the sauce with salt and pepper.

5. Add the cooked pasta to the sauce and toss gently until all the noodles are well coated. Transfer pasta to serving dishes and garnish with parsley and parmesan.



Cremini Mushroom Pasta with Cauliflower Alfredo Sauce
Serves 6

All you need:
1 tablespoon olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
8 oz. cremini mushrooms, sliced
1/4 cup finely chopped flat-leaf parsley, plus more for garnish
Zest of 1 lemon

3 cups cauliflower florets
8 oz. campanelle pasta
1 1/2 cups whole milk
1 1/2 cups freshly grated parmesan cheese, plus more for garnish
Salt and freshly ground black pepper, to taste

All you do:
1. Bring a large pot of salted water to a boil. Add cauliflower and boil under very tender.
2. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add garlic and mushrooms and cook until the mushrooms are lightly golden brown, about 5-7 minutes. Finish with parsley and lemon zest and remove pan from heat.
3. Using tongs, place cauliflower in a blender. Add pasta to the boiling water and cook until al dente, about 8 minutes.
4. Add milk and cheese to the blender with the cauliflower and process until smooth. Pour into the pan with the mushrooms and cook over medium-low heat for 5 minutes. Season the sauce with salt and pepper.
5. Add the cooked pasta to the sauce and toss gently until all the noodles are well coated. Transfer pasta to serving dishes and garnish with parsley and parmesan.

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