Updated: Jun 30
1 package of dried elbow pasta - we did rice pasta so it was gluten-free
2 tablespoons olive oil
1/2 medium onion, diced
1 tablespoon gluten-free flour of choice - we did buckwheat flour
1 teaspoon garlic powder
1/4 teaspoon parsley flakes
1/4 teaspoon dried basil
1 cup unsweetened nut milk, or dairy-free milk of choice
1/2 cup Nutritional Yeast Seasoning
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup breadcrumbs, for topping - we made our own out of Happy Campers bread
Roasted Brussel sprouts
Sautee spinach or kale
Bring a large pot of water to a boil. Once boiling, add pasta and cook according to package directions for al dense.
Meanwhile, place oil in a small saucepot or skillet over medium heat. Once heated, add onion and cook for about 3 to 5 minutes, until softened.
Add flour, garlic powder, parsley, and basil; stir until combined.
Slowly add milk, whisking as you pour. Cook for another 3 to 5 minutes, whisking frequently until thickened.
Add nutritional yeast, salt, and pepper to the milk mixture and whisk until smooth and combined.
Pour nutritional yeast sauce over drained and cooled pasta and stir gently to evenly coat.
Add in any optional additions, top with breadcrumb, and serve.