Cheesy Gluten-Free Pasta Bake with Sage Breadcrumbs
recipe by: Sarah Menanix
yields: 6-8 servings
prep time: 20 minutesmins
cook time: 45 minutesmins
total time: 1 hourhr5 minutesmins
This creamy cheesy gluten-free pasta bake is like grown up mac and cheese that even the kids will like. A brown butter roux with minced shallots and two cheeses gets tossed with caramelized cauliflower, kale, and sage. The vegetable pasta bake gets more cheese for a crispy topping then served with a sprinkling sage breadcrumbs.
5 from 3 reviews
Ingredients
Sage Breadcrumbs
¾cup3oz gluten-free sourdough or other bread, cut into ½-inch cubes (for non gluten-free, use regular sourdough or store-bought breadcrumbs)
First, prepare the breadcrumbs, if making your own. I recommend getting the breadcrumbs toasting while I prep and measure all my other ingredients. Preheat oven to 400°F. Spread the bread cubes on a large baking sheet and bake, tossing occasionally, until completely dry and just beginning to turn golden, 15-25 minutes. Pulse the toasted bread until ground in a food processor and set aside. If you don't have a food processor, you can improvise by finely mincing the toasted breadcrumbs.
Increase head to 450°F.
Bring a large pot of salted water to boil and cook the pasta according to instructions, until al dente. Drain well, toss lightly with olive oil to keep it from sticking, and transfer to a large mixing bowl. Return the same pot, unwashed, the stove to make the roux.
In a large skillet, melt 2 tablespoons butter over medium heat. Add the cauliflower florets cook, stirring occasionally, for 8 minutes, until cauliflower turns golden brown. Add kale, sage, and water, and cook 7 minutes longer, stirring occasionally, until cauliflower is soft when pierced with a fork. Toss with the pasta in the large mixing bowl. Return the same unwashed skillet to the stove to make the sage breadcrumbs.
Meanwhile, while the cauliflower cooks, melt the remaining 4 tablespoons butter over medium heat in the same pot you used to cook the pasta. Add the minced shallots and cook, stirring, until the butter begins to turn brown and smell nutty.
Whisk in the sweet rice flour and cook, whisking, for 1 minute. Slowly add the milk, whisking until smooth. Cook, whisking occasionally, until it begins to boil. Continue cooking for 1½ more minutes. Remove from heat. All at once, add 6 ounces of the grated grand cru (reserving 2 ounces for topping), the grated sharp cheddar, salt, and pepper. Whisk until melted and completely smooth. Pour over the veggies and pasta and toss thoroughly to combine.
Transfer the creamy pasta out in a 9x12 casserole dish or baking pan. Sprinkle with remaining 2 ounces of grand cru and bake on the middle rack until the top begins to turn golden brown and crispy, about 15 minutes.
Meanwhile, in the same pan you cooked the cauliflower in, melt ½ tablespoon butter over medium heat. Add the sage leaves and cook, stirring, for 2 minutes. Add the breadcrumbs and remaining ½ tablespoon butter and cook until the breadcrumbs turn golden brown, 2-3 minutes. Transfer to a small bowl for serving.
Serve the pasta warm with sage breadcrumbs on the side for topping.
Leftovers keep covered in the fridge for up to a 5 days. To reheat, put in individual bowls with a splash of whole milk, and microwave. The milk will help it remain creamy.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.