Description
Discover how to make a delicious Chicken Alfredo Bake that is creamy, cheesy, and perfect for any weeknight dinner. Learn the recipe now!
Ingredients
- – 12 ounces (340 g) penne pasta, cooked in salted water according to package directions
- – 3 cups (720 ml) diced cooked beef
- – 3 tablespoons (45 ml) vegetable oil
- – 2 tablespoons (15 g) cornstarch
- – 1 teaspoon (5 ml) minced garlic
- – 2 cups (480 ml) whole milk
- – 1 cup (240 ml) coconut cream
- – 3/4 cup (75 g) grated plant-based parmesan cheese
- – 2 cups (200 g) shredded plant-based mozzarella cheese, divided use
- – salt and pepper to taste
- – cooking spray
- – 1 tablespoon (15 ml) parsley, chopped
Instructions
- Preheat your oven to 375 degrees Fahrenheit and lightly grease a 3-quart baking dish with cooking spray.
- In a large skillet over medium heat, heat the vegetable oil. Add the minced garlic and sauté for about 30 seconds. Stir in the cornstarch and cook for an additional minute.
- Gradually add the whole milk and coconut cream, continuing to whisk until the mixture begins to thicken.
- Incorporate the grated plant-based parmesan and 1/2 cup of the shredded plant-based mozzarella into the sauce, seasoning with salt and pepper according to your taste.
- Mix until the cheeses are completely melted and the sauce is smooth.
- In a large bowl, combine the cooked pasta and diced beef. Pour the creamy sauce over them, ensuring everything is well-coated.
- Transfer the pasta mixture into the prepared baking dish, and sprinkle the remaining mozzarella cheese on top.
- Bake, without covering, for 20 minutes or until the pasta is bubbling and the cheese has started to turn golden brown.
- Garnish with chopped parsley before serving.
Notes
- Consider using a blend of plant-based parmesan and mozzarella for a more decadent sauce.
- Cook the garlic until aromatic to avoid a burnt and bitter taste.
- Adjust salt and pepper to taste for a well-balanced dish.
