Creamy Cauliflower Chicken Baked Pasta Recipe (Gluten-Free, Dairy-Free)


For the Sauce:
2 tablespoons vegan butter or olive oil
1/2 cup shallots, chopped
1/2 cup cremini mushrooms, chopped
2-3 cloves garlic, minced
1 head cauliflower, chopped roughly into 2-inch pieces
2 cups chicken stock + 1 cup for finishing the sauce
1/3 cup whole, raw cashews + 1/2 cup chicken stock (or 1/2 cup milk)
1/2 teaspoon gluten-free soy sauce
1/4 cup parmesan cheese, optional

For the Tetrazzini:
2 tablespoons vegan or regular butter
2 tablespoons olive oil
3 medium (or 2 large) chicken breasts
salt & pepper
1 medium onion, chopped
8oz cremini mushrooms, chopped
3-4 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1/2 cup dry white wine (or chicken stock)
12oz (1 1/2 boxes) gluten-free tagliatelle noodles
3/4 cup frozen peas, defrosted
1/4 cup Italian flat leaf parsley, finely chopped

For the Topping:
1/2 cup gluten-free panko bread crumbs
1/4 cup dairy-free parmesan* (or regular parmesan)
3 tablespoons vegan or regular butter, melted


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