Pumpkin & Chicken Baked Pasta

With this dish I’ve combined the best of both worlds: pumpkin and pasta . It’s a perfect meal for those cold winter nights that lie ahead. Rich and creamy , and delightfully gluten-free , this baked pasta sticks to your ribs and will warm your soul. Let’s dream for a moment together. It’s...

Ingredients

  • 1 medium chicken breast
  • 1 cup vegetable broth (chicken would also work)
  • 2 cups water
  • 1 lb gluten-free pasta (I used brown rice fusili)
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons toasted quinoa flour (or gluten-free flour of choice)
  • 2 1/2 cups almond milk (or milk of choice)
  • 1 cup pumpkin puree
  • 1/2 cup nutritional yeast
  • 1 teaspoon fine sea salt
  • 1 teaspoon turmeric
  • 1/2 cup shredded goat milk cheddar (or cheese of choice)
  • 1 cup steamed kale, finely chopped

Directions

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