Cooking Kitchen Love Recipes

Pasta Alfredo Bake with Creamy Cauliflower Sauce and Chicken Sausage

February 4, 2019 by fourseasonsofautumn No Comments
What if I told you that Pasta Alfredo is guilt-free?? Well, I have a secret…it can very much be guilt-free! I swear! Give this version of pasta alfredo a try and you’ll never go back! My Pasta Alfredo Bake with Creamy Cauliflower Sauce and Chicken Sausage is a comforting twist on classic alfredo but without all the calories.
Pasta Alfredo Bake with Creamy Cauliflower Sauce and Chicken Sausage
You guys probably know by now that I love Cauliflower! It can be used as a healthy alternative to so many things! I love it in my soup and as mashed potatoes. Oh and it’s absolutely fabulous as a carbonara replacement. the list goes on. No surprise that I also love Banza pasta. A chickpea pasts with lots of protein and fewer carbs. I’ve used it in many other recipes here at Four Seasons of Autumn including my Truffle Pasta and in my favorite easy weeknight meal.
Pasta Alfredo Bake with Creamy Cauliflower Sauce and Chicken Sausage
This recipe combines my love of cauliflower and Banza pasta. It’s such a comforting dish packed with protein. I especially love this pasta bake because Lukas gobbles it up. He seriously can’t get enough of this! Funny, because he has no idea just how healthy it is for him! Happy Mom!
Pasta Alfredo Bake with Creamy Cauliflower Sauce and Chicken Sausage
When I make this dish, I love to make extra Cauliflower Sauce. That way I can use it throughout the week in others dishes or as a thickener in soups. It even freezes well, so I always love to have this in the freezer, too.
Pasta Alfredo Bake with Creamy Cauliflower Sauce and Chicken Sausage
Pasta Alfredo Bake with Creamy Cauliflower Sauce and Chicken Sausage

Pasta Alfredo Bake with Creamy Cauliflower Sauce and Chicken Sausage

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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 5

Ingredients
  

Cauliflower Sauce

  • 5 cups cauliflower florets
  • 1 small onion, diced
  • 1/2 cup freshly grated parmesean cheese
  • 1/2 cup chicken or veggie stock
  • 1 tbsp freshly chopped thyme
  • 1 tsp salt & pepper
  • 1 tsp oregano
  • 3 cloves garlic

Pasta Bake

  • 1.5 boxes Banza pasta or your favorite chickpea pasta
  • 5 links chicken sausage, cut in 1/4inch slices
  • 12 oz button and portobello mushrooms
  • 3/4 cup mozzarella cheese
  • 2.5 cups cauliflower sauce

Instructions
 

Cauliflower Sauce

  • Boil the cauliflower until soft. Meantime dice the onion and garlic and saute until soft. Remove the cauliflower from the water and place in a food processor. Add the sauteed onion and garlic. Pulse in the mixer. Add the salt, pepper, herbs and cheese. Continue pulsing and slowly add the stock until you get a creamy alfredo consistency. You may need more or less stock than what’s recommended.

Pasta Bake

  • Boil the pasta until al dente. As the pasta is boiling, brown the sausage in a pan over medium heat. When the sausage is done, set it aside and add another tablespoon of olive oil to the pan. Add the mushrooms to the same pan and cook until they are soft and slightly browned.
  • Drain the pasta and place in a casserole dish. Add the cooked sausage and mushrooms to the dish. Add about 2-2.5 cups of the cauliflower sauce. Add 1/2 cup of mozzarella cheese. Mix well and sprinkle the remaining cheese on top. Bake in a 375 degree oven for 25-30 minutes or until the top is golden brown.

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