Prep Time: 10 Min
Bacon Onion Rice flour Salt Oat milk Pepper Vegan butter Gluten free elbow pasta Gluten free panko breadcrumbs Dried parsley or basil
cook Time: 30 MIN
Ingredients
Heat up some oil in a pan. Cook the bacon and onions together until the onions are tender. Set aside.
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Cook the pasta and drain. While cooking the pasta, make the béchamel sauce. Place the rice flour and salt in a saucepan. Add in the oat milk and bring the mix to a boil. Then let simmer for about 5 minutes until it thickens.
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Add the cooked bacon, onion and pasta into the sauce and mix gently. Transfer to the baking dish and top with panko breadcrumbs.
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Bake for 20 minutes or until the top becomes golden brown. Sprinkle dried parsley on top.
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Grab the full recipe from the link below!