1/2 cup gluten free short pasta, uncooked
1 cup quinoa, uncooked
1 small onion, small dice
2 garlic cloves, minced
1 1/2 tsp sea salt
1/2 tsp ground black pepper
3/4 cup cashews, soaked for 1-2 hours and then drained before use
1/4 cup almond milk (or other milk substitute)
1 handful of parsley, chopped
1/2-1 cup goat cheddar, grated
1 tbsp EVOO + 1 tbsp for sauteing
1tbsp truffle oil (optional)

Preheat your broiler on high.

1. Cook your quinoa and pasta according to the directions on the box (separately – not in the same pot). Set aside (helpful hint: drizzle the pasta with some EVOO and stir it around so it doesn’t stick together while you’re busy with other prep).

2. Saute your onion in 1 tbsp EVOO over medium heat for 15 minutes or until translucent. Add in your minced garlic near the end and let that saute for about a minute. Set aside.

3. In a food processor, place your drained cashews, along with the warm onions and garlic, salt pepper and almond milk. Blend until smooth (you may want to scrape down the sides of the bowl half way through).

4. In a pot that is oven safe (aka not a rubber or plastic handle), combine your quinoa and pasta. Add 1/2 of the grated goat cheddar to the pot and mix until it melts. Pour the cashew mixture over it, along with a handful of chopped parsley, your EVOO and your truffle oil. Stir until all is properly combined. Taste to see if it needs any seasonings to be adjusted (aka more salt, pepper, oil, etc.).

5. Once the seasoning is the way you like it, smooth out the top and sprinkle the remaining cheese on top of the quinoa/pasta. Place it under the broiler until it melts and starts to brown. This could take anywhere from 5-15 minutes, depending on your broiler.

6. Serve warm. Feel free to eat it as is, or to dress it up with some hot sauce, more truffle oil, or anything your heart desires!

Enjoy!

See the video: