Cassava Fusilli Pasta Bake

Cassava Fusilli Pasta Bake

Cassava Fusilli Pasta Bake

Cassava Fusilli Pasta Bake
To create this super creamy pasta we are using cauliflower to create the creamiest, dreamiest baked penne. With plenty of... tender mushrooms and kale, it’s a true meal on its own. Be sure to undercook the pasta as directed (it continues to cook in the oven), and just note that as you’re pulling together the recipe, you’re going to feel like it’s too much sauce, but the pasta continues to absorb it as it bakes. Store leftovers in a covered airtight container for up to three days in the refrigerator. It’s a perfect dish for a family get together or a potluck dinner! Here are a few cooking tips to make this recipe even better:
● Our cassava pasta holds together really well in this recipe, but you can also try this recipe
with brown rice pasta.
● You can also blend the cooked cauliflower and buttery garlic mixture together with a hand
mixer.
● After it’s cooked give it a good five minutes to rest before serving. This not only allows it to
cool to a possible to enjoy temperature, but also allows the sauce to settle and to find its way
into all the nooks and crannies of the pasta.
Are you ready to create a culinary masterpiece? Don your apron and let’s go!

Creamy Cauliflower, Kale & Mushroom Pasta Bake

Ingredients

For the Creamy Cauliflower Sauce:

  • 4 cups vegetable broth
  • 1 large head cauliflower, cut into florets (about 5 cups / 670g florets)
  • 2 tablespoons butter, plus more to butter the pan
  • 5 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ⅓ cup (78ml) heavy cream
  • 3 tablespoons cassava flour

For the Pasta Bake:

Instructions

  1. Make the sauce: Preheat the oven to 400°F.  Butter a 9x13 casserole dish.
  2. In a large pot, bring the vegetable broth and 2 cups of water to a boil over medium-high heat. Add the cauliflower and cook until super soft and tender, about 15 minutes (the more you cook it down, the creamier your sauce will be, so avoid the temptation to skimp here).
  3. Meanwhile, in a large skillet, melt the butter over medium heat. Add the garlic and saute for 2-3 minutes or until soft and fragrant.
  4. Transfer the cauliflower and all of its cooking liquid (should be about 2 3/4 cups of liquid remaining) as well as the buttery garlic mixture into a blender. Add the salt and pepper and puree until smooth and silky, about 3 minutes (you’ll likely have to do this in a few batches depending on the size of your blender). Whisk in the heavy cream and cassava flour and set aside.
  5. Prep and Assemble the Pasta: Using the same skillet you used to cook the garlic, warm the olive oil over medium heat and add the mushrooms. Cook until just beginning to soften, about 3 minutes. Add the kale and cook until it begins to wilt, about 2 minutes.
  6. Bring a large pot of water to boil. Cook the pasta for 6 minutes – it should still be quite firm (it’ll continue to cook in the oven).
  7. When the pasta’s done cooking, drain it and place it back in the pot. Toss with the cauliflower sauce and mushroom and kale mixture.
  8. Transfer to the prepared baking dish. Sprinkle with Parmesan cheese and breadcrumbs, and bake uncovered for 20 minutes, or until the pasta is bubbling and the top is golden brown.
  9. Allow to cool for at least 10 minutes before serving.