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Mushroom Leek Pasta Cauliflower Sauce

Creamy Vegetable pasta without using cream or cheese
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6

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

Cauliflower Sauce

  • 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

Instructions

Cauliflower Sauce

  1. 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.
  2. 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.
  3. 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.
  4. Return to a sauce pot and heat on a low.

Pasta and Mushrooms

  1. Heat a skillet on medium heat. Add the oil and when warm, add the sliced and washed leeks.
  2. Cook for 2 - 3 minutes so they just begin to soften.
  3. Next, add in all the mushrooms. Cook them down pretty much all the way. This will take 6 - 8 minutes.
  4. 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.
  5. Cook the pasta and set aside.
  6. Place the tomatoes on a baking tray and rub with 1 - 2 tbsp of the oil and kosher salt and pepper.
  7. Roast at 350 degrees for 10 - 12 minutes. Set aside.
  8. 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!