Ingredients:
- 10 oz cooked gluten-free pasta
- 2 cups of almond milk (make your own by soaking almonds)
- 3 tbsp of sunflower oil
- 2 1/2 tbsp of brown rice flour
- 1 tbsp of tahini
- 1 1/2 tsp of lemon juice
- Handful of parsley
- 10-15 cherry tomatoes
- 1 tsp of turmeric powder
- 3 tbsp of nutritional yeast
- Dash of pink himalayan salt
- Dash of black pepper
- Dash of garlic powder
Directions:
- In a sauce pan, add the sunflower oil, and slowly add the brown rice flour while mixing
- Once the flour has been added, stir in the almond milk, and keep stirring. Allow the mixture to come to a boil, and then reduce the heat.
- At this time, add the tahini, nutritional yeast, lime juice, Himalayan sea salt, black pepper, garlic powder, onion, and turmeric.
- Stir all ingredients together, and then remove from heat.
- Preheat the oven to 325 F
- In a baking pan, add the cooked gluten free pasta, as well as the cheesy sauce.
- Add some cherry tomatoes, cut or whole to the top of the casserole.
- Bake for about 20 minutes.
- Let cool and add garnish with parsley.
