INGREDIENTS
- 16 oz. gluten-free pasta (I used Tinkyada Brown Rice Elbows)
- 1/4 c. butter
- 2 T. tapioca starch
- 2 c. chicken broth, or whole milk
- 2 c. leftover cooked carrots
- 1 1/2 c. shredded cheddar cheese
- salt, to taste
INSTRUCTIONS
- Bring water to boil in large pot.
- Cook pasta according directions.
- Meanwhile, puree cooked carrots and chicken broth in a blender until smooth.
- Shred cheese, if not using pre-shredded (I buy a brick and shred it myself – saves money!).
- When the pasta is done, turn off the heat, drain the pasta, and return it to the pot.
- Stir in the butter until melted, then sprinkle with tapioca starch.
- Stir in until pasta is coated, then pour in the sauce. Stir to coat, then add cheese.
- Stir until cheese is melted, then serve!
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