2 cups chicken stock
3/4 cup milk
1/4 cup olive oil
2 cloves garlic, chopped
1 large head of cauliflower, chopped and steamed until very tender
2 tablespoons butter
600 g mushrooms
Salt to taste
500g penne pasta, cooked
1 cup grated tasty cheese
Sage leaves, shredded, to serve
Place chicken stock, milk, olive oil and cauliflower into a blender or food processor and blitz until very smooth.
In a large frying pan, heat butter over a medium heat and add mushrooms. Add salt and cook for 3-5 minutes until mushrooms are soft. Add penne pasta and mix. Then add cauliflower sauce and stir until all ingredients are combined.
Transfer mixture to a baking dish and top with grated cheese. Place in 200-degree oven for 10-15 minutes until cheese is golden brown. Serve into bowls and top with sage leaves.