Wednesday, April 1, 2015

Mushroom Alfredo Penne Bake

As you know I am a fan of casseroles, soups and one-pot wonders. This hearty, vegan casserole is simply amazing. If you like mushrooms I can't stress how much you need to make this dish. This is based on a recipe I found online that used chicken broth and several dairy products. Serve with garlic bread and/or a side side an amazing meal.
  • 1 lb. whole wheat penne pasta
  • 1 head cauliflower (about 6-7 cups of florets)
  • 3 cups vegetable broth, divided
  • 3/4 cups regular soy-milk
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 2 cloves garlic
  • 24 ounces fresh, sliced mushrooms
  • 4 tablespoons Earth Balance margarine, divided
  • 1 block seitan, ground (you could also use a vegan ground beef product: Gardein, Beyond Meat, etc.)
  • 1 cup Daiya Swiss, shredded

Bring a large pot of water to boil. Cook the pasta for 5 minutes - it should still be a little firm. Drain, toss with a drizzle of oil, and set aside.

While the pasta is cooking, grind the seitan in your food processor.

Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, soy-milk, oil, salt, and garlic. Puree until very smooth. You might need to do this in batches.

Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saute until golden brown.

Toss the cooked pasta, cauliflower sauce, and mushrooms together in a huge bowl. Add the remaining cup of broth to help the consistency stay saucy.

Transfer to a deep 9x13 baking dish.

Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. 

Serve with bread, salad and wine!


  1. Ooohhhh....this looks absolutely delicious! I love mushrooms and penne!

    1. Thanks Christine, I hope you'll let me know how you like it - if you make it. Thank you for dropping by my kitchen!

  2. Love this recipe! I love penne. Will have to try it. Thanks so much for sharing with us :)

    1. Thank you Theresa, I hope you'll let me know how you like it if you make it.
      Take care,

  3. Using cauliflower in the sauce sounds amazing!!!Do you have any leftovers at work today?MA

    1. Actually I made the recipe a couple of weeks ago and just got around to posting it. So, no leftovers MA but it's awesome.