Prep: 10 minutes

Cook: 30 minutes

Makes: 4 - 6 servings

1 lb. whole wheat fusilli pasta
1 head cauliflower (about 6-7 cups of florets)
3 cups chicken broth, divided
¾ cups milk
¼ cup  Garlic Olive Oil
1 tsp. salt
2 cloves garlic
2 cups of fresh sliced mushrooms
1 cup of peas
4 tbsps. Butter Olive Oil
1 cup shredded Gruyere cheese
fresh sage, sliced into thin ribbons

Bring a large pot of water to boil. Cook the pasta for 5 minutes - it should still be a little firm. Drain, toss with a drizzle of Garlic Olive Oil, and set aside.

Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Meanwhile saute the minced garlic with a tablespoon of Butter Olive Oil.  Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, Garlic Olive Oil, salt, and sauteed garlic. Puree until very smooth. You might need to do this in batches.

Preheat the oven to 400 degrees. Heat 3 tablespoons Butter Olive Oil in a very large skillet. Add the mushrooms and peas, saute until golden brown.

Toss the cooked pasta, cauliflower sauce, mushrooms, and peas together. Add the remaining cup of broth to help the consistency stay saucy.<

Transfer to a deep 9x13 baking dish. Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. Some of the moisture from the mushrooms will seep out - give it a quick stir to reincorporate it and make it creamy. Top with fresh sage.