Gluten Free Butternut Pasta Bake
This gluten-free butternut pasta bake is the ultimate fall comfort food. Brown rice pasta, a creamy butternut sauce, and crispy sage make the perfect fall meal.
Ingredients
- 2 tbsp avocado oil
- 1 shallot diced
- 3 cloves garlic minced
- 1 butternut squash cubed (about 20oz total)
- Salt & pepper
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 ¼ cup coconut milk sub oat or almond
- ½ cup broth
- 1 tbsp white wine vinegar
- 1 tbsp nutritional yeast
- 1 tbsp arrowroot starch
- 12 oz box Banza brown rice penne
- 1 ½ cups shredded goat mozzarella
- 3-4 slices of prosciutto
- 4-5 sage leaves
Instructions
- Using a medium pot, heat the oil over medium heat and add the shallot and garlic. Sauté for 4-5 minutes or until fragrant.
- Add the butternut squash and season with herbs, salt, and pepper. Sauté for 6-7 minutes or until fork-tender.
- Add the coconut milk, broth, white wine vinegar, and bring to a boil. Reduce to a simmer and over for 10-12 minutes or until totally soft.
- Whisk the arrowroot with about 1 tbsp of water and add it to the butternut sauce along with the nutritional yeast. Stir well and remove from the heat. Allow to cool before blending. Set aside.
- Bring a medium pot of salted water to a boil and add the Banza brown rice penne. Cook according to package instructions, cooking al dente if you plan to bake the pasta, or cooking to your liking if you plan to not bake it! Strain and rinse.
- If baking - Heat the oven to broil, and lightly grease a 9x13” casserole dish. Add the strained pasta and top with the sauce, mixing well. Sprinkle cheese over top and place under the broiler for 1-2 minutes, just enough to melt the cheese and lightly brown! Set aside.
- Add a small amount of oil to a pan and add the prosciutto and sage leaves. Cook for about 2 minutes on each side or just until crispy. Set aside and chop the prosciutto.
- Serve the baked pasta (or unbaked pasta mixed with sauce) with crispy prosciutto and sage on top!