This Lactose Friendly Creamy Alfredo Broccoli Pasta Bake is the perfect mid-week meal that will have the whole family wanting more. This tasty Italian treat features the fresh flavour of Herb & Garlic with a creamier Asiago taste.
Goat Cheese In This Recipe
- 4 cups Vegetable Broth
- 3 cups Penne or Rigatoni
- Fresh or frozen broccoli (about 2 -3 cups)
- 1 tbsp Coconut Oil
- 4 garlic cloves minced
- 1 ½ tsp sea salt
- ½ tsp red pepper flakes
- 2 can chickpeas, drained (540ml)
- 1 lemon
- 2 more cloves garlic, minced
- 2 tbsp parsley
- Great Lakes Goat Dairy Asiago Cheese, grated
- Great Lakes Goat Dairy Herb and Garlic Cheese, grated
Preheat oven to 400˚F. Heat oil in a medium saucepan over medium heat. Add minced garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat and simmer 15 minutes.
Cook Pasta according to directions.
Steam your broccoli. Chop into little florets.
Using an immersion blender, blend the chickpea mixture into a smooth creamy sauce. Juice the lemon and add to sauce, along with minced garlic, parsley and a ½ cup of Great Lakes Goat Dairy Asiago Cheese. Stir until melted.
Combine Pasta, Broccoli, and Sauce into a big bowl. Pour into a greased 3-quart casserole dish. Sprinkle with a ½ cup of Great Lakes Goat Dairy Herb and Garlic Cheese, and a ¼ cup of Great Lakes Goat Dairy Asiago Cheese.
Step 6Bake at 400 for 15 minutes. Serve with a freshly tossed salad and enjoy! (you can always sprinkle some Great Lakes Goat Dairy cheese on top of the salad!)
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