Gluten-free mushroom-flavoured millet pasta au gratin with vegetables is a quick and nutritious dish that can be prepared with different vegetables. We chose leeks and added champignons to enhance the taste. If desired, you can enrich the dish with bacon and parmesan.
Ingredients:
- Coconut fat or other vegetable oil of choice
- Vegetables (leek, mushrooms)
- Salt (Himalayan Pink Salt Viva la Gaia)
- Pepper
- Thyme
- Summer savory
- Bacon
- Parmesan
- Flax seeds
- Sesame seeds
- 200 g of gluten-free Millet Pasta Penne Forest Mushroom
Quick and nutritious dish that can be prepared with different vegetables and/or enriched with bacon and parmesan cheese.
Preparation
First, boil water in a medium-sized pot, and add a spoonful of oil and salt. When the water boils, add the pasta and cook at a gentle simmer for about 5 minutes or until it softens to your liking. Next, drain the pasta and rinse with cold water (this stops the softening). Save a little liquid and use it later to improve the taste of the sauce.
Then fry the bacon in a wok with coconut fat and set it aside. Continue frying the diced leeks and mushrooms in the fat left over from the bacon—season with salt, pepper, thyme and summer savory. Finally, pour in 100 to 200 ml of the water in which the pasta was cooked.
Place the cooked pasta in an ovenproof dish, add bacon and sauce made from fried vegetables, and sprinkle with grated parmesan, sesame and flax. Then gratinate the dish in the oven for about 10 minutes.
Serve!
Bon Appetit!
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