Broccoli Quinoa Pasta Casserole with Daiya Cheese

I wanted to try out this Daiya cheese as an experiment for a Thanksgiving dinner dish I want to try and duplicate gluten, dairy and egg free.  The cheese is really good, I was pleasantly surprised.  This was an easy dish to make and see how the cheese melted and tasted.  I bought the cheese at whole foods and have seen at other health food stores.  The Quinoa pasta that I use is the best tasting one I have found, my daughter loves it, but it also has corn in it.  The brand is: Ancient Quinoa Harvest Veggie Curls Pasta: www.quinoa.net

1 Box Quinoa Veggie Curl Pasta
2 bunches Broccoli chopped up
1 TBSP coconut oil
1 bag Daiya Cheddar Cheese
1 tsp herbamare or celtic sea salt
1/8 tsp garlic powder
1/8 tsp nutmeg
1/8 tsp thyme
1/4 tsp xanthum gum
1 1/2 cup hemp milk or any milk
1 cup pecans ground up optional

Preheat oven to 350 degrees.  Cook Pasta according to directions on box.  Steam broccoli to desired tenderness.  Melt coconut oil in another pot and add milk, seasonings, xanthum gum and whisk while bringing to a boil then add cheese stir until melted and take off burner.  Ground up pecans so they look like bread crumbs.  Mix all ingredients in a casserole dish cover with pecan flour and bake uncovered 15 min.  If making ahead of time and putting in fridge may take longer to cook.

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