If you are looking for a simple and quick holiday dish to put on your table this Gluten Free Holiday Pasta Casserole is it.
During this time of year it seems like there are lots and lots of holiday get together’s. I always hate bringing the same old salad to each event. I am officially known as the salad gal. Do not get me wrong I love me a good salad but sometimes it is fun to bring a hot dish. I saw this recipe on the the fruits and vegetables more matters site and knew I needed to have a go at. I did change some of the original ingredients to adapt it to a little healthier lifestyle. It turned out very good I think it will be a hit in your house this season. I used gluten free noodles but you can use 100% whole wheat ones if you do not need to eat gluten free. This dish is excellent cold the next day too!!! This is tasty and SIMPLE and QUICK to put together.
Gluten Free Holiday Pasta Casserole
3 cups gluten free rotini pasta
2 tablespoons butter, divided
1 medium onion, diced
2 red bell peppers, diced
4 cloves garlic, finely chopped
1/4 tablespoon red pepper flakes, or more or less to taste
½ cup frozen peas
1 cup frozen broccoli
2 tablespoons almond flour
2 cups almond milk- regular milk is fine as well
3 tablespoons butter, divided
1 cup goat gouda cheese ( trader joes has an excellent one but regular cheddar works well too)
¼ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
¼ cup Parmesan cheese, grated
¼ cup gluten free Panko bread crumbs
Preheat oven to 375° F.
Bring large pot of salted water to a boil. Add in pasta and cook per package instructions until al dente. Set aside.
While the noodles are cooking, heat 1 tablespoon butter in a large pot. Once butter has melted, add onions, red pepper, garlic, and red pepper flakes. Sauté until onions are soft and slightly browned, about 6-8 minutes. Add in the frozen peas and broccoli and remove from heat. Set aside.
In a separate pot, melt the remaining 2 tablespoons of butter over medium heat. Add in the flour to make a golden brown paste, stirring often until smooth. Then, gently whisk 2 cups almond milk into the roux, stirring until the almond milk is fully incorporated. Stir often, until sauce thickens, about 3-5 minutes. Slowly add in the cheese and mix well until cheese is melted. Season to taste with salt and pepper.
Add the cooked pasta and sauce to the vegetables and stir until generously coated. Stir in the parmesan cheese. Place into a casserole dish and sprinkle with breadcrumbs. Bake for 20 minutes until golden brown. Remove from oven and let sit for 5 minutes before serving.
Please let me know if you try this. I would love to know if you made any alterations and how they worked for you.
Original recipe created by
Alex Caspero, MA, RD, CLT from Fruits and Veggies More Matters.