This mushroom leek pasta cauliflower sauce is a take on a healthy alfredo. I originally saw the cauliflower sauce over at Pinch of Yum and have made it before. I love it because I really like creamy pastas and using this cauliflower sauce recipe, I get a creamy pasta that is pretty darn healthy. I still need to work on the desired consistency which I would vary depending on what recipe I make and if I want it to be more pureed or thinner. I think the level of thickness is personal preference.
This mushroom leek pasta cauliflower sauce makes the mushroom the star of the dish. I really like the earthiness of mushrooms. They are so hearty. So this pasta dish has both chew and richness and you don’t have to be concerned about all the fat and calories because this recipe is “skinny’d” down using natural ingredients.
- 1 lb fusilli pasta
- 1/4 Leek, sliced and washed
- 1 lb Fresh Mushrooms (variety), diced
- ½ carton yellow grape tomatoes, roasted
- 1 green onion, sliced
- 3 tbsp olive oil, divided
- 8 large cloves garlic, minced
- 2 tablespoons butter
- 1 head cauliflower, cut into florets
- 6-7 cups vegetable broth or water
- 1 teaspoon salt (more to taste)
- ½ teaspoon pepper (more to taste)
- ½ cup skim milk (more to taste)
- Saute the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes until the garlic softens. Don’t burn the garlic. Remove from heat and set aside.
- Bring the vegetable broth to a boil in a double boiler. Add the cauliflower and cook, covered, for 7-10 minutes or until cauliflower is fork tender. Reserve the stock.
- Planning on 2 - 3 batches, use a slotted spoon to transfer the cauliflower pieces to the blender. Add 2 cups of the cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Puree for several minutes until the sauce is very smooth. Add more broth if you want a smoother sauce.
- Return to a sauce pot and heat on a low.
- Heat a skillet on medium heat. Add the oil and when warm, add the sliced and washed leeks.
- Cook for 2 - 3 minutes so they just begin to soften.
- Next, add in all the mushrooms. Cook them down pretty much all the way. This will take 6 - 8 minutes.
- A little liquid will add flavor to the dish but if there is a lot of liquid left from the mushrooms, either drain a little or turn up the heat for a minute.
- Cook the pasta and set aside.
- Place the tomatoes on a baking tray and rub with 1 - 2 tbsp of the oil and kosher salt and pepper.
- Roast at 350 degrees for 10 - 12 minutes. Set aside.
- To assemble, pour the pasta into the mushroom and leeks. Next, add the cauliflower sauce (You will probably only need about one-third of the mixture. Mix well. Finish by adding in the roasted tomatoes. Mix gently. Garnish and serve!
Add in all the mushrooms
and cook down well.
Combine the pasta and sauce into the vegetables and top with the tomatoes and green onion.
Final dish plated.