I really, really, really love pasta. So, when we went gluten-free, giving up pasta seemed like a tragedy. Thankfully, there are many, many gluten-free pastas on the market. Unfortunately, they aren't inexpensive, especially compared to regular pasta. Although, it's still much cheaper than eating steak..or a lot of other foods, which is why pasta has remained a part of our diet, even after going gluten-free.
A few months back I got an awesome deal on Sam Mills Gluten Free Pasta. I was able to find it for only 1.79/bag and I stocked up on 36 bags worth. Yes...36! It's a pretty good pasta...a bit on the thick side and it does better in baked dishes (like macaroni and cheese) than just cooked, but it can be pretty good cooked too, with the right sauce. I don't like it so much with a tomato-based sauce, but it's really good with a cream or cheese based sauce (but then what isn't good with cream or cheese??).
Tonight I came up with this recipe, and it was so good, I just had to share. It's pretty inexpensive, very filling and definitely delicious!
Pasta Broccoli Alfredo
1 chopped onion
2 cloves garlic, minced
1 16 oz. package frozen broccoli, thawed
1 16 oz. package gluten-free pasta
4 tablespoons butter
1 1/2 cups milk
3/4 cup Parmesan cheese
salt and pepper to taste
2 tablespoons arrowroot starch
Cook pasta according to package directions.
Melt butter in a saucepan. Add onions and garlic and saute until tender. Stir in broccoli, arrowroot starch, salt and pepper and mix until smooth. Stir in milk and heat until sauce is thickened and starts to boil. Add in cheese and mix until melted.
Mix sauce with pasta and enjoy! Bon Appettit.