Baked Pasta with Cauliflower Sauce

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Everyone loves a rich and creamy pasta, but we want our pasta to work harder for our bodies. Nourish your body with power of Ancient Harvest  Lentil Pasta! Packed with plant proteins and dietary fiber, every tempting bite delivers powerful nutrition with a taste that’s second-to-none.

In this recipe, cauliflower helps make the sauce rich and creamy, and the chunky vegetables and leafy greens make the dish a well-rounded savory dinner.


2 (8-ounce boxes) Ancient Harvest™ Green Lentil & Quinoa Penne Pasta
1 head cauliflower
2 cups vegetable broth
¾ cups milk of choice
¼ cup olive oil, plus additional for sautéing
1 teaspoon salt
2 cloves garlic, crushed and minced
3 cups mushrooms, sliced
5 ounces baby spinach, rinsed
1 cup onion, diced (about half the onion)
1 cup parmesan, shredded



  1. Preheat the oven to 400° F degrees.
  2. Bring a large pot of water to a boil and cook the cauliflower until crisp-tender, about 5 minutes.
  3. Over medium heat, sauté garlic until fragrant.
  4. While garlic is cooking, transfer the cooked cauliflower to a blender with broth, milk, oil and salt. Add sautéed garlic and blend until creamy.
  5. Sauté mushrooms and onions until the mushrooms are golden brown and the onions are caramelized.
  6. Toss the uncooked pasta, cauliflower sauce, mushrooms and onions together. Add spinach and gently fold together to coat.
  7. Transfer to a Dutch oven or baking dish that has been lightly coated with oil.
  8. Sprinkle with cheese and bake uncovered for 10 to 15 minutes, or until noodles are fully cooked.