Dig around in your fridge for some veggies. I found green onions (that were on their way out), a few baby bell peppers, and a handful of cherry tomatoes. I also dug up a bag of spinach. Perfect!
Make sure you have some cheese (dairy, soy, Daiya, whatever!) and some milk.
Check out your spices; anything good? I used ground mustard, cayenne pepper, and paprika. And a good amount of black pepper.
Ancient Harvest gluten-free quinoa pasta is my favorite!
Grate your cheeses and set aside. I used sharp cheddar and parmesan, about a half cup of each. Chop up your veggies and mince a clove of garlic. Cook your pasta, drain and set aside. Clean the pot and use it for the sauce, by first adding a splash of olive oil, garlic, and green onions. Sautee for just a minute or two on medium heat, then add a healthy pinch of ground mustard (I didn't measure anything for this recipe unfortunately, so adjust all amounts to taste!), a smaller pinch of cayenne, and another healthy pinch of paprika (it will give the sauce a nice color).
Once the spices are fragrant, around one minute, add in a tablespoon of gluten-free flour. I use Bob's Red Mill All Purpose GF Flour. Then add 1½ cup of milk (I used fat-free, that's all we have!). Bring it to a quick boil, then reduce the heat. Stir for ten minutes.
Before and after baking
Add all to a casserole dish and bake at 375° for 30 minutes. I like to broil mine at the end to give a darker color. This is a great dish to bring to a cookout, especially for people who aren't accustomed to gluten-free food (and how AWESOME it can be!).
I think you're so smart to add veggies...and not just because they're healthy! Boxes of GF pasta aren't cheap, and so I use veggies to stretch it out!
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