Ingredients
1
tablespoon olive oil
1
cup chopped onions
1
tablespoon finely chopped garlic
1 1/2
cups water
1
package (12 oz) frozen cauliflower flowerets
3/4
cup heavy whipping cream
1
cup grated Parmesan cheese
3/4
teaspoon salt
8
oz uncooked fusilli or rotini pasta (about 2 cups)
1
package (8 oz) white mushrooms, cut into quarters
2
links (about 1/2 lb) Italian turkey sausage
1
cup chopped red or yellow bell pepper
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
3/4
cup shredded mozzarella cheese (3 oz)
2
tablespoons chopped fresh basil
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 3-quart saucepan, heat 1 teaspoon of the oil over medium heat. Add onions and 1 teaspoon of the garlic; cook 5 to 6 minutes or until just tender. Transfer to blender. Return saucepan to medium heat; add water and frozen cauliflower. Increase heat to medium-high; heat to boiling. Reduce heat to medium-low; cover and cook 3 to 4 minutes or until tender. Drain and transfer cauliflower to blender; cool 10 minutes. Add whipping cream; cover and blend 60 to 90 seconds or until nearly smooth. Add Parmesan cheese and 1/2 teaspoon of the salt; blend 60 to 90 seconds or until smooth.
Cook and drain pasta as directed on package. Add to baking dish.
Meanwhile, in 12-inch nonstick skillet, heat remaining 2 teaspoons oil over medium-high heat. Add mushrooms and remaining 1/4 teaspoon salt. Cut sausage casing, and discard. Crumble sausage into skillet with mushrooms. Cook 8 to 10 minutes, stirring occasionally to break up sausage, until sausage is no longer pink. Stir in bell pepper and remaining 2 teaspoons garlic; cook 1 to 2 minutes or until garlic is fragrant. Stir in tomatoes; heat 3 to 4 minutes or until heated through.
Add sausage mixture to baking dish; stir to completely combine. Top with mozzarella cheese; carefully pour cauliflower sauce over top. Bake uncovered 30 to 35 minutes or until bubbly on edges.
Let stand 10 minutes. Top with basil.
