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Gluten & Dairy Free Spinach Pasta Casserole
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Course
dairy free, gfcf, gluten free, pasta, vegetarian
Servings
6
to 8
Author
Angela Litzinger at test.angelaskitchen.com adapted from all recipes.com
Ingredients
2
tablespoons
olive oil
8
oz.
whole mushrooms
sliced
1
onion
chopped
1
jalapeño pepper
minced, optional
16
ounces
dairy free cream cheese substitute
was ricotta cheese
1/3
cup
vegan gluten free Parmesan replacement
was Parmesan
1/4
cup
non-dairy milk substitute
1
10 oz. pkg. frozen spinach thawed and drained
3/4
teaspoon
ground nutmeg
2
eggs
1
pound
gluten-free macaroni
cooked all-dente
1/2
cup
vegan gluten-free mozzarella replacement
optional
Instructions
Preheat oven to 350 degrees F.
Heat olive oil in pan. Add mushrooms, onions and jalapeño and sauté over medium heat 3-5 minutes.
Mix dairy free cream cheese and Parmesan cheese substitute, milk substitute, and eggs until smooth. Fold in spinach, sautéed vegetables, and nutmeg.
Mix noodles and vegetable/sauce mixture together. Spoon into a 3-quart casserole coated with oil. Sprinkle with cheese replacement, if using.
Bake at 350 degrees F for 25 to 30 minutes.
Serving suggestions: Fresh spinach salad with mangos.