Gluten Free Broccoli & Cheddar Pasta Bake Recipe
This Broccoli & Cheddar Pasta Bake fulfills that craving for hearty meals with healthy, allergen-friendly pasta.
Servings: 6 Servings
Calories: 520kcal
Ingredients
- 1 pound gluten-free pasta
- 1 tablespoon olive oil
- ¼ cup gluten-free flour of choice
- 1½ cups unsweetened almond milk or milk of choice
- ½ cup nutritional yeast or Parmesan cheese plus more for garnish
- 1½ cups shredded cheddar cheese divided (or vegan option)
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 4 cups broccoli florets
- 1 cup gluten-free breadcrumbs
Instructions
- Preheat the oven to 350ºF. Cook pasta according to package instructions.
- Meanwhile, prepare the sauce. Heat the oil in a small saucepan over medium-low heat. Whisk in flour, then slowly start to pour in milk, whisking constantly until smooth and no lumps remain. Whisk in nutritional yeast and 1 cup cheese, until cheese has melted. Once the sauce is smooth, remove from heat and whisk in salt, mustard, garlic powder, and pepper.
- When the pasta has 5 minutes cooking time left, add broccoli florets to the pot and allow to cook until just tender. Drain the pasta and broccoli, and pour into an oven-safe baking dish. Pour cheese sauce on top and fold everything together.
- Sprinkle remaining ½ cup cheese and the breadcrumbs onto the noodles. Bake pasta on the center rack for 25 minutes, until bubbling. Remove, garnish with additional nutritional yeast, and serve.
Nutrition
Calories: 520kcal | Carbohydrates: 82g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 669mg | Potassium: 292mg | Fiber: 5g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 54.1mg | Calcium: 311mg | Iron: 1mg