Description
I made this up tonight, since we can't have wheat in our diet, and i wanted to leave out as much dairy as possible. It tastes exactly like my usual tetrazzini, and has a great creamy texture and great flavor. You probably won't even notice the difference! The liquid measures are a guess, since i didn't get an exact volume. You can sub chicken, too, if you like.
Ingredients
- Cooked Turkey
- Brown Rice
- Non-hydrogenated Margarine
- Rice Milk
- No-salt-added Chicken Broth
- Sliced Mushrooms
- Chickpea Flour
- Rice Flour
- Potato Starch
- Garlic Powder
- Rubbed Sage
- Pepper
- Oregano
- Basil
- Dill
- Parmesan Cheese
Instructions
- Cook spaghetti until firm al dente
- Rinse in cold water immediately to remove excess starch
- Set aside
- Spray a nonstick pan with cooking spray, and place over medium-high heat
- Saute mushrooms and garlic powder until nicely browned, and place in the bottom of a 3 qt square casserole dish
- Put spaghetti in an even layer over the mushrooms
- Put turkey in a layer over the spaghetti
- Make the sauce:
- Melt margarine over medium heat, and whisk in the flours
- Dissolve the potato starch in either the milk or the broth
- Whisk the milk and broth into the margarine mixture, and bring to a boil
- Stir until thickened
- Pour over all
- Bake at 400 degrees for 20 minutes, until nice and bubbly!
- The rice pasta may be a bit mushy, but it still tastes really good
- If you undercook the pasta a little bit, it might help