This is comfort food at it’s best. This recipe is adapted from New Recipes From Moosewood Restaurant cookbook. It makes a huge dish of pasta, even for my family, so you may want to cut the recipe in half.
Here’s what you’ll need:
For the sauce:
- 1 stick butter
- 1/2 cup flour
- 1 quart milk, heated
- 1 1/2 Tbs. Dijon mustard
- pinch of nutmeg
- salt and pepper
- vegetable oil for sauteing
- large onion, chopped
- 3 cloves garlic, minced
- 1 head cauliflower, cut in florets
- 1 can diced tomatoes, drained
- 2 tsp. dried basil
- 3 Tbs. lemon juice
- 1 pound pasta shells
- 1 cup grated or shredded Parmesan cheese
- 1 1/2 cups shredded mozzarella
- seasoned bread crumbs
Prepare the sauce: melt the butter in a sauce pan. Whisk in the flour until smooth, cooking for a minute over medium heat. Gradually whisk in the warm milk. Add the mustard, nutmeg, salt and pepper. Let it cook over low heat, whisking every once in a while until thickened a bit. Remove from heat and cover.
Saute the onions and garlic in oil. When they are cooked soft, add the cauliflower and saute for 5 or so minutes. Add the tomatoes and basil and simmer until the cauliflower is tender.
Cook and drain the pasta. Combine the pasta, veggies and lemon juice. Mix in the sauce. Put half into a greased casserole dish. Sprinkle with half the cheese. Add the rest of the pasta mixture. Top with the rest of the cheese. Sprinkle with the bread crumbs. Bake covered at 375 degrees for 30 minutes, then uncover and bake about 15 more minutes until browned and bubbling.
I’m showing this off at The Greenbacks Gal Meatless Monday