Ingredients
- 1 package elbow chickpea pasta
- 1/4 cup flour (whole wheat or gluten free)
- 1 tbsp butter
- 2 cups almond milk
- 1 cup veggie broth
- 2 cups shredded cheddar cheese
- 12 oz broccoli florets
- Parmesan cheese
- 1/4 cup breadcrumbs (regular or gluten free)
- salt and pepper
Instructions
- Preheat oven to 375
- Cook pasta until al dente
- Roast broccoli in oven for 20 minutes
- In a large skillet, melt butter for 2 minutes
- Add flour, milk and broth until thick
- Remove from heat
- Add cheese, stir with whisk until melted
- Pour pasta and broccoli into greased pan
- Pour mixture over it
- Add Parmesan cheese and breadcrumbs on top
- Bake for 20 minutes