Wednesday, April 8, 2015

My Kind of Macaroni and "Cheese"

This turned out to be a serendipitous treat. Lately I can't get enough bitter broccoli rabe so that's where it started. In coconut oil at medium-high heat, I sauteed several chopped garlic cloves and a big bunch of the greens. At the last minute I remembered I had some leftover gluten-free pasta in the fridge so I threw it into the pan along with lots of nutritional yeast and a little olive oil.  The yeast flakes coated the noodles and got a little crispy in the pan. Oh boy. The juxtaposition of the fresh bitter with the rich pungent was amazing -- reminiscent of an almost Gorgonzola-like flavor. Mmmmm. 

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