Spinach Pasta With Creamy Cauliflower Cheese Sauce

Total Time
55mins
Prep 10 mins
Cook 45 mins

I started off with a cauliflower casserole recipe and came up with this, which was a hit with my co-workers.

Ingredients Nutrition

  • 1 large cauliflower, each florette cut in half
  • 10 ounces campbell's broccoli cheese soup
  • 10 ounces Campbell's Cream of Mushroom Soup
  • 12 ounces evaporated milk
  • 1 tablespoon dried onion, crushed
  • 12 teaspoon garlic, minced (I use the kind in a jar for this)
  • 12 teaspoon black pepper
  • 4 ounces cream cheese
  • 4 ounces sour cream
  • 1 cup cheese, shredded (I use cheddar or jack mix or Mexican mix)
  • 12 teaspoon oregano (I sometimes use 1 tsp if it doesn't smell very strong)
  • 2 tablespoons parsley, chopped
  • 16 ounces spinach linguine
  • 12 cup parmesan cheese, to serve

Directions

  1. Boil cauliflower florettes until just barely tender. Do not overcook!
  2. Meanwhile, combine everthing except pasta and parmesan cheese in a large bowl.
  3. Drain cooked cauliflower and add to mixture in bowl. Fold in gently. Don't break up cauliflower pieces.
  4. Place mixture in a 9x13 greased casserole.
  5. Bake for 15-20 minutes at 350 degrees.
  6. While cauliflower is baking, cook spinach linguine noodles until just done. Drain.
  7. Pour cooked cauliflower sauce over pasta and serve with a little parmesan cheese sprinkled over it.

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