Ingredients
Scale
- 1 1/2 cup cauliflower florets
- 3 cups chicken broth
- 2 cups canned coconut milk
- Juice of half a lemon
- 2 tsp arrowroot starch
- 3–4 tbsp nutritional yeast
- 12 oz gluten-free pasta, uncooked (I use this, sub jovial cassava pasta for AIP)
- 2 cups chicken, cooked (cubed or shredded)
- 1/2 tsp dried oregano
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper (omit for AIP)
- 2 cups spinach, chopped
- 1/2 cups shredded dairy-free cheese (optional but recommended, like this)
- 2 tbsp parsley, chopped
Instructions
- Preheat the oven to 400F and lightly grease a 9×13″ casserole dish.
- Add the cauliflower florets to a pot and add 1-2″ of water. Cover and steam until tender. Strain all of the water, allow it to cool slightly, and add the cauliflower to a blender.
- Pour the broth, coconut milk, lemon juice, nutritional yeast, and arrowroot starch into the blender and blend with the cauliflower until smooth.
- Add the pasta to the baking dish along with the chicken and seasonings. Pour the liquid over the pasta and stir to combine.
- Cover the baking dish in foil or another cover and bake for 40 minutes. Remove from the oven and uncover. Add the spinach and stir to wilt. At first, the pasta dish will look like there’s too much liquid but continue to stir and the liquid will thicken from the starch of the pasta!
- Top with optional cheese if desired and bake for another 5 minutes. Remove from the oven and top with parsley to serve.
Notes
All nutrition facts are estimated and will vary.
Nutrition
- Serving Size: 1
- Calories: 242
- Fat: 13.3g
- Carbohydrates: 17.2g
- Fiber: 1.7g
- Protein: 16.1g