Baked Pasta and Broccoli with ham and Cheesy-Creamy Cauliflower Sauce

Debbie's Recipe

Baked Pasta and Broccoli with Ham and Cheesy-Creamy Cauliflower Sauce

1 recipe guiltless alfredo sauce
3 ounces Pecorino cheese, grated (about 1 cups- could sub fresh grated Parmesan)
1/2 pound medium multigrain pasta shells or bowties
1/4 pound sliced smoked ham, chopped (about 1 cups)
1 medium bunch broccoli, trimmed and cut into florets (3-5 cups)
optional: 1/2 cup toasted whole-wheat panko (Japanese bread crumbs) for serving.

Preheat oven to 400 degrees.  Meanwhile, bring a large pot of water to
a boil.  Cook pasta until slightly tender but not fully cooked, about
5 minutes.  (Note:  If you like your broccoli pretty tender, add it to
boiling pasta water for a minute before draining)  Drain well; return
to pot.  Add ham, broccoli, and cauliflower sauce; toss to combine.
Transfer to an ovenproof 3 1/2 quart baking dish.  Sprinkle with
remaining pecorino, and bake until bubbling in center, about 30
minutes.  Heat broiler, and broil until golden brown on top, 1-2
minutes.  Divide among dishes, top with breadcrumbs (if using), and
serve immediately.

Guiltless Alfredo Sauce

Debbie's Recipe

Guiltless Alfredo Sauce

1 C low-fat milk                                                  
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese                                
1 small head cauliflower
1 tsp olive oil
6 garlic cloves
4 medium shallots                                                
4 tsp flour
2 c broth or water
1/8 tsp nutmeg

Heat oil in a medium saucepan over medium heat.  Add cauliflower,
garlic, shallots, and 1/2 teaspoon salt; cook until softened but not
brown, about 10 minutes, stirring occasionally.  Sprinkle with flour;
stir to coat well.

Gradually stir in broth; bring to a boil.  Reduce heat; gently simmer
until cauliflower is very soft, about 15 minutes.  Let cool for 5
minutes.  Transfer all to a blender, and puree. (or cook frozen
cauliflower in microwave as directed, then puree)

Place 1 c pureed cauliflower, milk, cream cheese, flour, nutmegand
salt in a blender and blend until smooth.  In a non-stick sauce pan,
melt butter on med-high heat and add garlic. Let the garlic saute for
about 30 seconds, you don’t want to burn it.

Then add milk mixture to the pan. Stir constantly for about 3 or 4
minutes or until it just comes to a simmer. Keep stirring and let it
cook for a few minutes more. It should be much thicker now.

When it’s nice and thickened remove the pan from the heat. Add the
cheese, stir it up and then cover immediately. Let stand for at least
10 minutes before using