When you’re busy, make a batch of gluten free béchamel sauce and freeze some. Then you just reheat some and add cheese, a splash of wine, or leave plain to make numerous recipes like this gluten free spinach and pasta. The sauce is rich and delicious no matter what you add to it. Enjoy.
Links You May Need:
5-Star Gluten Free Béchamel Sauce (with or without cheese) I like to use grated Parmesan. Once she’s a sad it’s a bechamel sauce, it is called mornay sauce.
Gluten Free Spinach and Pasta
- 1 recipe Gluten Free Béchamel Sauce
- 1 cup shredded white cheese of choice optional
- 1 10-ounce frozen chopped package spinach (or fresh)
- 1 12-ounce package Jovial Farfalle (bowtie) pasta
- 2 tablespoons gluten free chicken broth or reserved pasta water (optional)
Make the béchamel sauce as instructed in the above link; add cheese, if desired and stir until it melts; set aside.
Boil the spinach according to the package instructions or until tender if using fresh spinach; drain and squeeze out all access water or sauté until fairly dry; set aside.
Bring a 3-quart saucepan full of water to a boil. Add pasta and boil for 16 minutes or less if you prefer al dente (chewy).
Drain pasta using a colander; set aside 1 cup of hot pasta water; and rinse the pasta with cold water.
Return the pasta to the saucepan; top with chopped spinach; and add some of the béchamel sauce along with a splash of pasta water or even gluten free chicken broth. Stir and add additional sauce, if desired. Taste and add additional salt and pepper, to taste. Serve immediately.