A pasta primavera variation on baked macaroni and cheese.
Course
Entree, Main Dish, Pasta, Side Dish
Cuisine
American
Prep Time30minutes
Cook Time20minutes
Total Time50minutes
Servings6(for main), 10 (for side dish)
AuthorJessica Levinson
Ingredients
12ounceswhole wheat penne
2tablespoonsolive oil
1medium onionchopped
1/2head cauliflowerchopped
1cupchopped mushrooms
3ounceschopped kale
1/4cupwhole wheat flourspooned and leveled
1 1/2cupskim milk
1cupshredded Asiago cheese
Salt & pepper
Red pepper flakes
1/3cupgrated Parmesan cheese
Instructions
Preheat oven to 350 degrees F. Spray a medium to large baking dish with non-stick cooking spray and set aside.
Cook pasta according to package directions. Drain and reserve 1 cup pasta water.
Heat olive oil in a large skillet over medium-high heat. Saute onions 3 minutes. Add cauliflower and saute 4 minutes. Add mushrooms and saute 3 minutes. Add kale and saute 2 minutes. Cover and cook 2-3 minutes until kale is tender.
Sprinkle vegetable mixture with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add the milk, stirring well. Cook 5 minutes, stirring often, until thickened. Remove from heat.
Add a drop of olive oil to pasta pot and add pasta back to the pot. Add the vegetable mixture, Asiago cheese, and salt, pepper, and red pepper flakes to taste. Toss to combine.
Transfer to prepared baking dish, and sprinkle with grated Parmesan. Bake for 15-20 minutes until cheese is melted and browned on top.