This recipe is a quick and easy and perfect when you really do not know what to cook that is gluten-free, healthy, and nutritious. I like to cook this food when I want to have a bigger serving so that I can skip the next day cooking. 😉

For the pasta:

Ingredients:

• 16 oz (454g) quinoa and brown rice gluten-free pasta
• 1 cup of red lentil
• 10.58 oz (300g) of broccoli (frozen)
• 10 oz (284g) chopped spinach (frozen)
• finely chopped half onion
• home-made marinara sauce (or any kind of organic marinara sauce)
• salt
• pepper
• grated nutmeg
• 2 tablespoon garlic powder or 3 cloves of garlic

• Instructions for the vegetable “cream”:
• Put 3 tablespoons of oil into a pan, and place the onion into the pan, too.
• Saute the onion, place the lentil and poor 1 cup of water onto it.
• Add the spinach, cook them together for ten minutes.
• Add the broccoli, and add 1 tablespoon of grated nutmeg and garlic powder.
• Cook it for at least 20 minutes.
• If needed, add more salt.

Instructions for the broccoli:

• Place the frozen broccoli in a baking pan.
• Place it in the oven for 15 minutes on 375°F.
• Take it out of the oven, salt the broccoli and spray some oil on it.
• Place it in the oven for another 10 minutes.

Bechamel on the top:

• 2 cups of plant-based milk
• 2 tbsp of gluten-free flour
• 28 g unsalted butter
• grated nutmeg to your taste
• 1 pinch of black pepper
• salt to your taste

• Instructions for the bechamel:

1. Place the butter in a pot and melt it.
2. Add the flour and mix it with a whisk, and when it is yellowish, add the plant-based flour.
3. Stir it to make it smooth.
4. Add the salt, the nutmeg and the pepper.
5. Set aside.

Instructions for the pasta:

1. Take a big baking dish.
2. Pour the pasta into it, and place the vegetable mix and the broccoli on the top.
3. Pour the bechamel sauce onto it.
4. Place it in the oven and bake it for another 25 minutes.
5. Enjoy!

Vegetable, gluten-free, gluten-free pasta