Creamy Bacon Pasta Bake (gluten and dairy free)
This creamy bacon pasta bake is extremely rich and delicious, made with gluten and dairy free béchamel sauce. It is packed full of flavor from sautéed bacon and onion.
Equipment
- 1 - 9 x 5" rectangular baking dish
Ingredients
- 4 ounces bacon chopped
- 1 onion thinly sliced
- 4 ounces gluten-free elbow pasta dry
- 3 tablespoons white rice flour
- ½ teaspoon salt
- 2 cups oat milk or any non-dairy milk
- Ground pepper to taste
- 1 tablespoon vegan butter
- ¼ cup gluten-free panko breadcrumbs
For topping
- Dried parsley or basil
Instructions
- Preheat the oven to 400°F/ 204°C. Grease a 9 x 5 baking dish or equivalent.
- Heat up some oil in a pan. Cook the bacon and onions together until the onions are tender. Set aside.
- Cook the pasta 1 minute shorter than directed on the package. Drain and set aside.
- While cooking the pasta, make the béchamel sauce. Place the rice flour and salt in a saucepan. Add in the oat milk little by little, mixing constantly. Bring the mix to a boil, then let simmer for about 5 minutes or until it thickens just enough to coat the back of a spoon. Whisking at all times. Add in the butter and pepper at the end.
- Add the cooked bacon, onion and pasta into the sauce and mix gently. Transfer to the baking dish and top with panko breadcrumbs.
- Bake for 20 minutes or until the top becomes golden brown. Sprinkle dried parsley on top.
Nutrition
Serving: 1Calories: 377kcalCarbohydrates: 48gProtein: 9gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 22mgSodium: 615mgPotassium: 160mgFiber: 2gSugar: 11gVitamin A: 257IUVitamin C: 2mgCalcium: 181mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Mention @platesbynat or tag #platesbynat!