Mushroom and Leek Penne with Cauliflower "Alfredo" Sauce

 

A delicious Sauvignon Blanc or a Pinot Grigio 

Mushroom and Leek “Alfredo” Pasta



Sauce:


Cauliflower Alfredo


4 cups vegetable stock

3 cups water

1 large head of cauliflower, chopped into florets

1 cup unsweetened Oat milk

1 cup Parmesan cheese

1/2 tsp of both salt and pepper


In a large pot, bring vegetable stock and water to a boil.

Add cauliflower florets to the pot and boil until florets are tender.  This will take 4-5 minutes.

Before draining florets, reserve 1 cup of the cooking liquid.

In a food processor or blender, add drained florets, oat milk, parmesan cheese, salt and pepper.

Blend until smooth. 


8 oz Chickpeas penne pasta

2 tbsp canola or avocado oil

3 garlic cloves, minced

1/2 cup of sliced white mushrooms

1/2 cup sliced crimini mushrooms 

1/2 cup sliced portobello mushrooms

1 cup sliced cleaned leeks 

1/2 tsp each salt and pepper

Parmesan cheese to garnish


Cook chickpea penne according to package directions.  Drain well.

In a large saute pan, add oil and saute garlic for 2-3 minutes on medium high heat.

Add mushrooms, leeks, salt and pepper to the pan and saute for 5-7 or until mushrooms and leeks have softened.  

Add 2 cups of the cauliflower “Alfredo” to the pan with the mushrooms and leeks.  Cook together for 2-3 minutes stirring occasionally.

Add cooked chickpea penne.  Stir to combine. Adjust seasoning if needed. Serve.

Optional: Top with Parmesan cheese



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