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If you would like to recreate the magic here is the recipe:
- 1 package healthy pasta
- 2 carrots
- 1 1/2 cup cauliflower
- 2 tbsp. coconut oil
- 1 onion chopped
- 1 clove garlic chopped
- 1 cup Greek yogurt
- 1 cup veggie broth
- 1 cup milk
- 1 cup white cheddar
- 1 cup Colby
- 1 cup low fat ricotta
- Salt to taste
- Pepper to taste
- Cayenne to taste
- 2½ tbsps. Tapioca flour
- 1 small zucchini peeled and diced
- 8 slices Havarti cheese
- 1 small yellow squash peeled and diced
- ½ cup shredded parmesan
- ½ cup whole wheat bread crumbs
Cook pasta according to instructions.
Steam cauliflower and carrots until soft.
Puree cauliflower and carrots in food processor or blender until smooth.
Cover casserole dish in olive oil cooking spray.
Preheat oven to 375 degrees.
Sauté garlic and onion in coconut oil for 2 minutes.
Add milk, yogurt and broth. Cook on medium for 2 minutes. Do not boil. Keep stirring.
Add carrot and cauliflower puree. Stir.
Add cheddar, ricotta and Colby. Stir until melted.
Season with salt, pepper and cayenne. Stir.
Slowly add flour to thicken. You may not use it all. Use more if needed.
Take off heat, stir in pasta and veggies.
Put ½ mixture in casserole dish.
Layer with Havarti.
Add rest of mixture.
Combine Parmesan and bread crumbs and top casserole.Bake for 20 minutes.
Bake for 20 minutes.
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