Mushroom Alfredo with Veggie-Based Penne

Mushroom Alfredo with Veggie-Based Penne

SERVES 4 | FINISH IN 45 minutes

  • 1 box Veggiecraft Farms Cauliflower Penne
  • 1 tbsp olive oil
  • 8 oz. sliced mushroom
  • 1/4 cup butter
  • 2 tbsp flour
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp salt and pepper, to taste
  1. In a large pot, bring 4-6 quarts of water to a rolling boil. Add 1 tbsp of salt to boiling water (optional).
  2. Add Veggiecraft Farms penne, cook uncovered for 7-8 minutes (cook to desired tenderness, but DO NOT OVERCOOK), and stir occasionally.
  3. Strain penne in colander and continue with the remaining recipe steps.
  4. Heat the olive oil over medium heat in a large skillet. Add the mushrooms and cook for a few minutes until tender. Remove the mushrooms from the skillet and set aside.
  5. Add butter to the skillet over medium heat until melted. Whisk in the flour and cook for about 1 minute.
  6. Add the chicken broth, heavy cream, parmesan cheese, and garlic powder. Stir.
  7. Bring the sauce to a simmer for 1 minute, stirring constantly.
  8. Reduce the heat to low and season with salt and pepper to taste.
  9. Serve with Veggiecraft Farms penne and top with mushrooms and grated parmesan cheese to taste.

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