A cozy casserole with Thrive Field Cassava Flour pasta (or gluten-free store-bought), creamy mushroom sauce, and melty cheese. Perfect for weeknights or make- ahead meals.
INGREDIENTS
8 oz gluten-free pasta or homemade cassava pasta
2 cups sliced mushrooms
1 small onion, diced
2 cloves garlic, minced
2 Tbsp Thrive Fields
Cassava Flour (0.8 oz, 1/20 of 16 oz pack)
1 1/2 cups milk or non- dairy alternative
1 cup shredded cheese (or vegan cheese)
2 Tbsp olive oil
Salt and pepper
Optional: fresh thyme
DIRECTION
Boil pasta until al dente. Drain and set aside.
In a pan, sauté onion, garlic, and mushrooms in olive oil until softened.
Sprinkle in cassava flour, stir 1 min. Slowly whisk in milk.
Simmer 4–5 min until thickened.
Season.
Add pasta to sauce. Stir in 3/4 cup cheese. Transfer to baking dish, top with remaining cheese.
Bake at 375 °F (190 °C) for 20 min until bubbly and golden.
Garnish with thyme.
Let sit 5 min before serving.