Lactose Friendly Creamy Alfredo Broccoli Pasta Bake

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 

Ingredients:

• 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

Directions

Step 1

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.

Step 2

 Cook Pasta according to directions.

 Step 3

 Steam your broccoli. Chop into little florets.

 Step 4

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.

Step 5

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 6

Bake 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!)