Spinach Pasta With Creamy Cauliflower Cheese Sauce

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Ready In: 55 Minutes

Servings: 8

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

Ingredients:

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

1/2 teaspoon garlic, minced (i use the kind in a jar for this)

1/2 teaspoon black pepper

4 ounces cream cheese

4 ounces sour cream

1 cup cheese, shredded (i use cheddar or jack mix or mexican mix)

1/2 teaspoon oregano (i sometimes use 1 tsp if it doesn't smell very strong)

2 tablespoons parsley, chopped

16 ounces spinach linguine

1/2 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.

By RecipeOfHealth.com