You would never guess that this is lactose free! It’s also vegetarian and could easily be made vegan by substituting the butter, milk and cheese with non dairy options. It can also easily be made gluten free by substituting the flour and pasta with gluten free options. I threw this together, I didn’t measure, so I don’t have the exact measurements, but it’s pretty simple.
Roast vegetables of your choice. I used a frozen stir fry mix. I placed the veggies on a healthy baking sheet and drizzled with olive oil and sprinkled with fresh cracked black pepper and Himalayan pink salt. I also boiled pasta in salted water.While the pasta and veggies were cooking, I made a roux of butter and flour (about 1/4 cup of each) by heating them over low-med heat in a large saucepan. I added a little bit of lactose free milk to roux and stirred until there were no more lumps. I then added about 2+ cups of lactose free milk and stirred constantly over med-high heat. I added about 1 pound of Cabot extra sharp white cheddar cheese (cut up), garlic powder, onion powder, Italian seasoning, fresh cracked black pepper and Himalayan pink salt. Stir constantly until it begins to boil. Turn off heat and allow to cool slightly. I drained the pasta, adding a spoonful of pasta water to the sauce. I mixed the sauce an veggies into the pasta. The sauce did thicken after it was added to the pasta. Hope you love it as much as we did!
