8 Servings 10 min Cook
6 Cup Whole Wheat Pasta
1 Head small (4" dia.) Cauliflower
2 Cloves, minced Garlic
4 Tbsp Butter
3 Cup Chicken Broth
1 Cup Whole Milk
1 Tbsp Canola Oil
1 Tsp Salt
3 Cup, pieces or slices Mushrooms
1 Cup, shredded Gruyere Cheese
1 Tbsp Sage
Preheat the oven to 400 degrees F.
Bring a large pot of water to boil.
Cook pasta according to package directions until al dente.
Drain, toss with a drizzle of oil, and set aside.
Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp.
Meanwhile, sauté 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 sautéed garlic.
Purée until very smooth.
You might need to do this in batches.
Heat the remaining 3 tablespoons butter in a very large skillet.
Add the mushrooms and sauté until golden brown.
Toss the cooked pasta, cauliflower sauce, and mushrooms together.
Add the remaining cup of broth, as needed, to help the consistency stay saucy.
Transfer to a deep 9x13" baking dish.
Sprinkle with cheese and bake uncovered for 10-15 minutes.
Some of the moisture from the mushrooms will seep out - give it a quick stir to reincorporate it and make it creamy.
Top with sage.