Gluten free pasta is funny stuff…
Since myself and Alex first started using it we’ve noticed its quite annoying ability, if not eaten soon after it’s cooked, to suck up every last drop of sauce added to it while magically acquiring the texture of uncooked pasta once it’s cooled again!
The trick with it then, seems to be to make much more sauce than you’d think you need, and then make a bit more… And, as I found with this recipe, bake it straight from dried in the sauce!
I made a fairly thin sauce using the traditional roux method, but with olive oil, rice flour and soy milk rather than the usual wheat and dairy ingredients.
This time I made it a few hours before eating, and then saved some in the fridge for two days, and it stayed soft, and reheated well both times. Hooray!
makes 4 servings
150 g gluten free pasta
250 g chestnut mushrooms, sliced
1 tbsp olive oil
1 leek, halved lengthwise and sliced
100 g broccoli, in small florets (I used tenderstem)
2 tbsp rice flour
400 ml soy milk
100 ml water
3 tbsp nutritional yeast
1 tbsp mustard, I used american style yellow mustard
15 g fresh basil, chopped (leaves and stems)
1 tsp dried oregano
salt and pepper
Preheat the oven to 180 degrees c.
In a large ovenproof casserole dish, heat the oil on a medium heat and saute the mushrooms for around 5 minutes until they have softened and released their liquid. Mix in the rice flour, it will absorb all of the liquid and go a bit clumpy. Cook for 1 minute, stirring all the time. Add the soy milk 100 ml at a time stirring well between each addition as the sauce thickens and becomes smooth.
While the sauce is cooking, steam the leeks in a microwave for 3 minutes 30 seconds.
Add the leeks, water, nutritional yeast, mustard, basil, oregano and salt and pepper to the mushroom sauce and mix. Stir through the dried pasta. Put the lid on the casserole dish and transfer to the oven. Bake for 15 minutes.
Remove from the oven and mix in the broccoli. Bake for a further 10 minutes.