Name: Mushroom Cauliflower Alfredo Pasta Bake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 batch cauliflower alfredo sauce (prepared separately); 1 lb penne pasta; 16 oz sliced mushrooms; 1 large onion, diced; 1 cup freshly grated parmesan cheese; 1/4 cup fresh chopped parsley; 1 teaspoon salt, plus additional to taste; 1 cup mozzarella cheese; 1 tablespoon olive oil (for sautéing)

Jump to Recipe

Introduction

This Mushroom Cauliflower Alfredo Pasta Bake combines creamy cauliflower Alfredo sauce with tender mushrooms and pasta for a comforting, flavorful dish. It’s a great way to enjoy a rich, cheesy meal with a healthy twist.

A white oval baking dish filled with baked pasta, showing about two layers of penne pasta mixed with white creamy sauce and small pieces of browned mushrooms. The top layer is covered with melted cheese that is golden brown in some spots, with green fresh chopped parsley sprinkled over the surface. The edges of the dish show slight browning from baking, and the dish sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch cauliflower alfredo sauce
1 lb penne pasta

16 oz sliced mushrooms
1 large onion, diced

1 cup freshly grated parmesan cheese
1/4 cup fresh chopped parsley

1 teaspoon salt
1 cup mozzarella cheese
1 tablespoon olive oil (for sautéing)

Instructions

Step 1: Prepare the cauliflower Alfredo sauce according to your preferred recipe or package instructions.
Step 2: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and diced onion, sautéing for 10-15 minutes until the mushrooms release their liquid and soften.
Step 3: Meanwhile, cook the penne pasta in salted boiling water until al dente. Drain well.

Step 4: In a large 13 x 9-inch baking dish, combine the cooked penne, parmesan cheese, sautéed mushrooms and onions, chopped parsley, and the cauliflower Alfredo sauce. Mix everything thoroughly.
Step 5: Season the mixture with salt to taste, approximately 1 teaspoon.
Step 6: Sprinkle the mozzarella cheese evenly over the top of the pasta mixture.

Step 7: Bake at 400°F (200°C) for 10-15 minutes until the cheese is bubbly and beginning to brown.
Step 8: Remove from the oven and let cool slightly before serving.

Tips & Variations

For extra flavor, add minced garlic to the mushrooms and onions while sautéing.

Try substituting the penne with rigatoni or fusilli for a different texture.
Add spinach or kale for extra greens and nutrients.
Use a mix of mozzarella and fontina cheese for a richer topping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta bake in a 350°F (175°C) oven until heated through, about 15-20 minutes, or microwave individual portions until hot.

How to Serve

A close-up of a white baking dish filled with a cheesy pasta casserole. The bottom layer is tender penne pasta mixed with creamy white sauce and slices of cooked mushrooms, topped with a golden-brown melted cheese layer that has some browned spots from baking. Small green parsley pieces are sprinkled on top of the cheese. A silver spoon in the dish scoops out a serving, showing the moist, cheesy pasta and mushrooms inside. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought Alfredo sauce instead of cauliflower Alfredo?

Yes, you can use store-bought Alfredo sauce if you prefer, but using cauliflower Alfredo adds a lighter, vegetable-based twist that’s both creamy and nutritious.

How do I know when the pasta is al dente?

Al dente pasta is cooked until it is tender but still slightly firm to the bite. Check the package instructions and taste the pasta a minute or two before the minimum recommended cooking time to avoid overcooking.