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

Ingredients

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

Instructions

Get full recipe >> Creamy Cauliflower Chicken Baked Pasta (Gluten-Free, Dairy-Free) @ meaningfuleats.com

Share this post