Creamy Cauliflower Chicken Baked Pasta {Gluten-Free, Dairy-Free}
This recipe is designed to be adapted to your allergy needs. If you have no food allergies and just want a delicious cauliflower sauce, use milk and parmesan cheese. I personally can eat butter, so I use that along with the cashew cream and no parmesan cheese. The soy sauce adds a delicious savoriness to the sauce! For the topping, I use a homemade dairy-free parmesan cheese and gluten-free breadcrumbs. Again, if you can eat hard cheese, use regular parmesan if you like.
This recipe is designed to be adapted to your allergy needs. If you have no food allergies and just want a delicious cauliflower sauce, use milk and parmesan cheese. I personally can eat butter, so I use that along with the cashew cream and no parmesan cheese. The soy sauce adds a delicious savoriness to the sauce! For the topping, I use a homemade dairy-free parmesan cheese and gluten-free breadcrumbs. Again, if you can eat hard cheese, use regular parmesan if you like.
- 2 tablespoons olive oil
- salt & pepper
- 3-4 cloves garlic minced
- 1 medium onion chopped
- 2-3 cloves garlic minced
- 1/2 cup shallots chopped
- 2 tablespoons vegan butter or olive oil
- 1/2 cup cremini mushrooms chopped
- 1 head cauliflower, chopped roughly into 2-inch pieces
- 2 cups chicken stock + 1 cup for finishing the sauce
- 1/3 cup whole raw cashews + 1/2 cup chicken stock (or 1/2 cup milk)
- 1/2 teaspoon gluten-free soy sauce
- 1/4 cup parmesan cheese optional
- 2 tablespoons vegan or regular butter
- 3 medium (or 2 large) chicken breasts
- 8 oz cremini mushrooms chopped
- 1 tablespoon fresh thyme leaves chopped
- 1/2 cup dry white wine (or chicken stock)
- 12 oz (1 1/2 boxes) gluten-free tagliatelle noodles
- 3/4 cup frozen peas defrosted
- 1/4 cup italian flat leaf parsley finely chopped
- 1/2 cup gluten-free panko bread crumbs
- 1/4 cup dairy-free parmesan* (or regular parmesan)
- 3 tablespoons vegan or regular butter melted
- Carbohydrate 30.1218840136887 g
- Cholesterol 5.50000000700806 mg
- Fat 9.30303500542403 g
- Fiber 5.72196999391025 g
- Protein 11.3483400054059 g
- Saturated Fat 2.14008070182869 g
- Serving Size 1 1 recipe (249g)
- Sodium 805.739900137572 mg
- Sugar 24.3999140197785 g
- Trans Fat 0.551121300298842 g
- Calories 237 calories
Step-by-step
- Cover the cashews, if using, in boiling water and let them sit for 15 minutes while you prep the other ingredients.
- In a medium saucepan or dutch oven, heat the butter or olive oil over medium-high heat. Add the shallots and mushrooms and cook until softened, 5-7 minutes. Add the garlic and cook for 30 seconds. Add the cauliflower and 2 cups chicken stock. Bring the liquid to a boil, reduce to a simmer then cover. Cook covered for 10-15 minutes, until the cauliflower is very soft.
- Drain and rinse the cashews. Place them in a high-speed blender with 1/2 cup of chicken stock. Blend until completely smooth. When the cauliflower is cooked, pour the mixture into the blender. Carefully blend on low until the mixture is totally smooth. Pour back into the pan and add the soy sauce and parmesan cheese, if using. Add the remaining cup of chicken stock and stir to combine. Season to taste with more salt if needed and plenty of freshly cracked pepper.
- Preheat the oven to 450F. Butter or grease a 13x9-inch baking dish.
- Heat the butter and olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt and pepper. Add the chicken and cook on each side for 5-6 minutes, until cooked through. Transfer to a plate to cool, then shred the chicken into bite-sized pieces.
- In the now empty pan, add another tablespoon of butter/olive oil if needed. Add the onion and mushrooms. Cook until very soft, about 7-9 minutes. Add the garlic and thyme. Cook for 30 seconds then add the wine and simmer until it evaporates, about 2 minutes. Remove from the heat.
- Meanwhile, cook the noodles until just undercooked, about 5 minutes in salted boiling water. Drain and lightly rinse the noodles to remove some of the starch.
- Mix the cauliflower sauce, noodles, shredded chicken, mushroom mixture, peas and parsley together. Pour into the baking dish. Mix together the topping ingredients, then sprinkle over the top.
- Bake uncovered for about 25 minutes, until hot and bubbling. Let sit 5 minutes before serving. Enjoy!
A Busy Mom's Delight: Creamy Cauliflower Chicken Baked Pasta
Life as a working mom is a whirlwind of school runs, deadlines, and endless to-do lists. Finding time for a healthy, home-cooked meal often feels like a luxury, but it doesn't have to be. This Creamy Cauliflower Chicken Baked Pasta recipe is my go-to for a delicious and satisfying dinner that's surprisingly quick and easy to prepare. Forget spending hours in the kitchen; this recipe is designed for efficiency without sacrificing flavor.
The beauty of this dish lies in its versatility. I often adapt it to whatever ingredients I have on hand. Sometimes I swap the chicken for leftover roasted turkey or even vegetarian sausage. The cauliflower sauce is incredibly forgiving – it's creamy, comforting, and easily customizable. Feel free to add your favorite vegetables like spinach, broccoli, or bell peppers for an extra nutritional boost. It’s a weeknight winner that even the pickiest eaters will enjoy.
What I love most about this recipe is its adaptability to dietary needs. It's naturally gluten-free, and with a few simple substitutions, it can be made completely dairy-free as well. I originally developed this recipe to accommodate my daughter's dairy allergy, but it's become a family favorite, allergy or not! The cashew cream adds a rich texture without the heaviness of traditional cream sauces. The secret ingredient? A touch of soy sauce, which adds a savory depth of flavor that perfectly complements the chicken and cauliflower.
This recipe isn't just about convenience; it's about nourishing my family with wholesome, flavorful food. The creamy cauliflower sauce is packed with vitamins and nutrients, and the chicken provides a good source of protein. It’s a recipe that makes me feel good about feeding my family something delicious and healthy, even on the busiest of days. So ditch the takeout menus and give this recipe a try. You’ll be surprised at how quickly and easily you can create a delicious and satisfying meal that the whole family will love.
Tips for Success:
- Prep ahead: Chop the vegetables and shred the chicken the night before to save time.
- Double the recipe: This pasta bakes beautifully and reheats well, making it perfect for meal prepping.
- Get creative with toppings: Experiment with different cheeses, herbs, or spices to customize the dish to your liking.
- Don’t overcook the pasta: It should be slightly undercooked before adding it to the baking dish, as it will continue to cook in the oven.
This Creamy Cauliflower Chicken Baked Pasta is more than just a recipe; it's a testament to the power of simple, wholesome ingredients and a little bit of kitchen creativity. It's a dish that nourishes both body and soul, a perfect reflection of the love and care I put into feeding my family.
