Gluten Free Pasta And Cheese With Kale Food

PASTA WITH CREAMY KALE SAUCE.

Pasta with Creamy Kale Sauce. image

A flavorful dairy free creamy kale sauce over pasta makes a perfect dinner.

Provided by Kelly Roenicke

Categories Entree

Time 20m

Number Of Ingredients 10

Ingredients

12 ounces gluten free spaghetti (cooked according to package directions)
1 medium onion (chopped)
4 cloves garlic (minced)
1 Tablespoon olive oil
1 1/2 cups frozen chopped kale
1 cup Daiya shredded mozzarella cheese
1 1/2 cups unsweetened coconut milk
1 teaspoon sea salt
1/2 teaspoon pepper
1 teaspoon garlic powder

Steps:

Cook the pasta according to the package directions.
In a large pot, cook the onion and garlic in the olive oil over medium heat for about 5 minutes, until fragrant.
Add the kale, and cook until heated through. Once the kale is cooked, add the Daiya cheese, coconut milk, garlic powder, salt, and pepper.
Continue to cook, stirring constantly, until cheese is melted.
Remove pot from heat. Puree the sauce until smooth using an immersion blender.
Add the cooked pasta to the kale sauce, and toss to coat. Serve immediately.

Nutrition Facts : Calories 474 kcal, Carbohydrate 76 g, Protein 12 g, Fat 13 g, SaturatedFat 3 g, Sodium 958 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

GLUTEN-FREE MACARONI AND CHEESE

Gluten-Free Macaroni and Cheese image

]It seems sometimes there are only two choices with macaroni and cheese: Make it from scratch with a roux and slow-simmered cheese sauce, or tear open a box and make it in minutes. It turns out you don't have to choose between quality and convenience. This quick method uses goat cheese, aged white Cheddar and gluten-free pasta. Throw in some dark lacinato kale and you have a complete meal in about 25 minutes.

Provided by Shauna Ahern

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

Salt
16 ounces (2 boxes) dried gluten-free elbow macaroni
4 ounces soft goat cheese (chevre), crumbled
4 ounces aged white Cheddar, grated
1 large bunch lacinato kale, stems removed, leaves cut into ribbons

Steps:

Cook the macaroni. Set a large pot of salted water over high heat. (Add enough salt to the water to make it taste like the ocean.) Bring the water to a boil. Add the macaroni. Stir for at least 1 minute to make sure the pieces do not stick together. Set the timer for 8 minutes.
Set up the sauce. While the pasta is boiling, put the goat cheese, Cheddar and kale in the bottom of a large, wide bowl.
Finish the dish. When the macaroni is tender but still has a bite (al dente), remove it from the pot with a Chinese spider or slotted spoon. Put it on top of the cheese and kale. Pour in about 1/3 to 1/2 cup of the water the macaroni cooked in. Let everything sit for 5 minutes. Stir the mixture until the macaroni is coated in a creamy sauce, with kale dotted through it.

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