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- 8-9 ounces brown rice pasta (non-GF: whole wheat pasta)
- 3-4 cups chopped collard greens
- 4 ounces sliced mushrooms
- 1 3/4 cups skim milk, divided
- 3 tablespoon gluten-free multi-purpose flour (non-GF: all purpose flour)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 1/4 cups shredded sharp cheddar cheese (I use Cabot Seriously Sharp)
- 2-3 ounces reduced-fat cream cheese
- 2 teaspoons white wine vinegar
- 1/3 cup gluten-free bread crumbs (non-GF: plain panko)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon Sriracha hot sauce
View Full Recipe at Adventures of the Kitchen…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 850g | |
| Calories 1129 | |
| Calories from Fat 754 | 67% |
| Total Fat 85.78g | 107% |
| Saturated Fat 45.66g | 183% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 2469mg | 103% |
| Potassium 1413mg | 40% |
| Total Carbs 34.56g | 9% |
| Dietary Fiber 4.2g | 14% |
| Sugars 27.11g | 18% |
| Protein 59.2g | 95% |
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