Very cheese gluten free pasta with greens, but without cheese. Perfect for spring, easy peasy meal to take away to school or work.
Actually I have not been here for a while and I have a lot to say, but not everything at once :). I will start from famous gluten free diet. I have not idea is it healthy or not, but I am sure that I will find it out. Another day I bought that William Davis “Wheat Belly” book. We are getting to know eachother. That is why in a couple few weeks I will share only gluten free recipes. Todays pasta is one of the first ones.
Basic recipe comes from kuchniaspoleczna.pl It supposed to by caserrole with spinach ( which I did not have at home ), but it came out pasta with kale in amazing cheese sauce. I was not sure either post it or not, but this sauce killed me and I hope it will win yours dinner as well.
300 grams gluten free corn pasta
150 grams kale or spinach
2 cups plant milk
1 cup yeast flakes
1 / 4 cup oil
1 tsp smoked paprika
4 cloves garlic
3 tbsps mustard
1 tsp salt
- Cook pasta like it is said on label. Put on boiling water and cook 10 minutes. It has to be al dente. Cooked pasta wash with cold water and place in big bowl.
- To blender container add milk and finelly chopped garlic with mustard, salt and smoked paprika. Blend, than add yeast flakes and oil. Blend again.
- Chop greens and add to the bowl with pasta, than pour with sauce. Stir it well and transfer to ovenpan. Bake around 25 minutes in preheated oven on 200*C.