Healthy Mac & Cheese

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12 oz dry gluten free fusilli pasta
½ yellow onion, chopped fine
1 T garlic, chopped fine
½ head cauliflower, chopped into tiny pieces
2 zucchinis, shredded
2 carrots, shredded
½ lb fresh spinach
6 oz extra sharp cheddar cheese, shredded
½ lb reduced fat sour cream
½ c coconut milk
2 T stone ground mustard
½ c flat leaf parsley, chopped
olive oil
salt & pepper
2 c GF bread crumbs

All veggies should be chopped very small. 

Preheat oven to 325 degrees. Cook pasta according to instruction on box and drain.  Sauté garlic and onions in olive oil for 10 minutes. Add salt, pepper, cauliflower, carrots, and zucchini and sauté another 8 minutes.  Add spinach to top of sautéed veggies, cover and remove from heat.  In an extra large mixing bowl, while pasta is still hot, mix with shredded cheese.  Add sour cream, mustard, salt and pepper and mix.  Add in milk.  Mix in sautéed veggies.  Taste to see if any additional salt or pepper is needed.  Spread cheesy pasta mixture into large, shallow casserole dish an top with bread crumbs.  Bake 30 minutes until breadcrumbs are toasted.