Spinach Pasta With Creamy Cauliflower Cheese Sauce

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 large cauliflower, each florette cut in half
• 10 ounces campbell's broccoli cheese soup
• 10 ounces campbell's cream of mushroom soup
• 12 ounces evaporated milk
• 1 tablespoon dried onion, crushed
• 1/2 teaspoon garlic, minced (i use the kind in a jar for this)
• 1/2 teaspoon black pepper
• 4 ounces cream cheese
• 4 ounces sour cream
• 1 cup cheese, shredded (i use cheddar or jack mix or mexican mix)
• 1/2 teaspoon oregano (i sometimes use 1 tsp if it doesn't smell very strong)
• 2 tablespoons parsley, chopped
• 16 ounces spinach linguine
• 1/2 cup parmesan cheese, to serve

Recipe

• 1 boil cauliflower florettes until just barely tender. do not overcook!
• 2 meanwhile, combine everthing except pasta and parmesan cheese in a large bowl.
• 3 drain cooked cauliflower and add to mixture in bowl. fold in gently. don't break up cauliflower pieces.
• 4 place mixture in a 9x13 greased casserole.
• 5 bake for 15-20 minutes at 350 degrees.
• 6 while cauliflower is baking, cook spinach linguine noodles until just done. drain.
• 7 pour cooked cauliflower sauce over pasta and serve with a little parmesan cheese sprinkled over it.