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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.