- 2 Tbsp olive oil, divided
- ½ onion, chopped
- 4 cloves garlic, finely minced
- ½ cup chopped fresh basil (preferably organic)
- 1 Tbsp gluten-free brown rice flour
- 2 cups unsweetened almond milk, plus more to thin sauce if needed
- ½ cup raw cashews
- ½ tsp sea salt (more to taste)
- 1 lb. gluten-free spaghetti noodles (cooked according to pkg directions)
- In a small saucepan over medium-high heat, heat 1 Tbsp olive oil, adding the onion and garlic once hot. Stirring often, cook until the onion is soft and fragrant, about 5 minutes.
- Add fresh basil and cook until it is wilted and bright green, about 2 minutes more. Transfer to a small bowl and set aside.
- In the same saucepan, heat the remaining 1 Tbsp of olive oil. Whisk in the flour using a wire wisk and cook for a little less than 1 minute, or until the flour smells slightly toasted but is not burned.
- Gradually add almond milk, stirring constantly, until the mixture is thickened. Add basil mixture to the pan, stirring until well combined. Remove from heat and set aside.
- In a blender (or food processor), process the raw cashews until they are like fine, powdery crumbs.
- Add the basil mixture and sea salt and process until creamy. Return to the saucepan and heat until desired temperature and consistency, adding more almond milk or sea salt to taste.
- Add cooked pasta to the sauce, tossing to coat the noodles. Serve immediately.
This is a guest post written by Rachel Kokosenski. She is the Stockpiling Moms Gluten Free and Casein Free recipe expert.
Rachel is the mother of a son with Autism. She and her family began eating a gluten-free, casein-free diet in November 2011. Not long after, she discovered that she too was intolerant of gluten and has happily enjoyed discovering new ways to find delicious ways to enjoy eating a gfcf (gluten free and casein free) diet. Please visit her blog or contact her through Facebook or Twitter to learn more.