Roasted Cauliflower Pasta

I got the idea for this pasta from Cooking Light, but I tweaked the recipe to suit my taste. It turned out to be fantastic! I loved that it was very few ingredients, cheap and easy. I would make this a few times per week if my husband would let me! It would also be fabulous with any roasted vegetables.

Source: Adapted from Cooking Light Magazine October 2010

Serves: 4-6

Ingredients:
1 tbsp butter
1 tbsp olive oil
2 medium shallots, peeled and chopped
1 pkg mushrooms
1 head cauliflower, trimmed and cut into florets
1/2 tsp salt
1/4 tsp cayenne pepper
3 garlic cloves, finely diced
12 oz short cut whole wheat past, such as penne
1 c Parmesan cheese, grated
3 oz neufatchel cheese
2 tbsp cream or half and half

Directions:
Preheat oven to 400 degrees F.
Place cauliflower on a baking sheet and toss with olive oil and 1 tbsp salt and pepper. Bake in oven until semi-soft and light brown.
Cook pasta to al dente
In a large sauce pan, melt butter and saute onions, garlic and mushrooms
Once mushrooms are soft, add neufatchel cheese and melt stirring frequently.
Add cream, Parmesan cheese and a little pasta water to create a light sauce.
Add in the cauliflower and pasta to the sauce and stir until blended.