Gluten And Dairy Free Pasta Sauce

1. 1

   In a skillet pan, heat the olive oil and add the onions with about 1 tsp of salt and cook for about 4-5 minutes until golden and cooked well. Add the garlic and cook them with the onions for about 1 minute.

2. 2

   Add the Garbonzo flour to the onions and stir in well. Add the milk and whisk it in and make sure that there are no lumps of flour.

3. 3

   Add the salt, pepper, and any other herbs and seasonings that would be preferred.

4. 4

   Cook Med/High until thickened. You may need to add some more milk if the sauce gets too thick, about 1/4 cup at a time if needed. If the sauce is too thin, add 1 tbsp of flour more at a time until it reaches the right consistency.

5. 5

   Add the cheese and cook until melted.

6. 6

   P.S.: when I made this in the tuna casserole, I put the cooked, drained, pasta into a large baking dish, poured the sauce over the pasta and sprinkled the cheese on top, rather than cook the cheese into the sauce. Baked this at 375 for about 15 minutes and the cheese melted. It was delicious!

* Per serving · 4 servings · Values may vary.