Mushroom Alfredo Penne Bake

• 1 pound whole wheat penne pasta
• 1 head cauliflower about 6-7 cups of florets
• 3 cups vegetable broth divided
• 3/4 cup soy milk regular
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 2 cloves garlic
• 24 ounces sliced mushrooms fresh
• 4 tablespoons Earth Balance Margarine divided
• 1 block seitan ground, you could also use a vegan ground beef product: Gardein, Beyond Meat, etc.
• 1 cup Daiya Swiss, shredded

1. 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 oil, and set aside.
2. While the pasta is cooking, grind the seitan in your food processor.
3. Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, soy-milk, oil, salt, and garlic. Puree until very smooth. You might need to do this in batches.
4. Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saute until golden brown.
5. Toss the cooked pasta, cauliflower sauce, and mushrooms together in a huge bowl. Add the remaining cup of broth to help the consistency stay saucy.
6. Transfer to a deep 9x13 baking dish.nprinkle with cheese and bake uncovered at 400 for 10-15 minutes. nerve with bread, salad and wine!nnjoy!!

whole wheat penne pasta, cauliflower, vegetable broth, soy milk, extra virgin olive oil, kosher salt, garlic, mushrooms, margarine, seitan ground, swiss

Taken from www.yummly.com/recipe/Mushroom-Alfredo-Penne-Bake-1058851 (may not work)