Creamy Broccoli Pasta Bake
- 125 grams gluten free or low FODMAP pasta
- 2 rashers middle bacon
- 1 small head broccoli
- 1 bunch asparagus
- 375 mL low FODMAP milk of choice I use almond milk
- 1/2 cup chicken stock
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 tbsp low FODMAP plain flour
- 1/2 cup grated mozzarella
- salt and pepper
Preheat the oven to 180 degrees Celsius fan forced.
Cook the pasta according to the packet instructions. Once cooked, drain it and set it aside.
While the pasta is cooking, chop the bacon into small pieces. In a saucepan over high heat, cook the bacon until it is crispy. Set this aside.
Chop the broccoli and asparagus into small pieces and wash thoroughly.
Make the sauce by adding the almond milk, chicken stock, Worcestershire, lemon juice and flour to the pan you cooked the bacon in over low heat. Stir intermittently until it thickens slightly, and season with salt and pepper to taste.
In a large oven-safe casserole dish, add the pasta, vegetables and sauce and stir until everything is well incorporated. Top it with the mozzarella cheese.
Bake it in the oven for around 20 minutes or until golden brown.