Ingredients
- 1 yellow onion, thinly sliced
- 1/2 pound rotini pasta, cooked according to the packaged
- 1/2 cup Parmesan cheese, save a tablespoon for topping
- 1 cup milk, I used unsweetened almond milk
- 1 tablespoon grass-fed butter
- 2 teaspoons tapioca flour
- 1 teaspoon garlic powder
- 1 teaspoon 21 seasoning salute
- salt and pepper to taste
Instructions
- In a small bowl, add the milk and tapioca flour stir until the tapioca flour dissolved. Heat a pan with butter (add more if needed), add the onion, stir, cook until caramelized.
- Add milk, garlic powder, and Parmesan cheese, stir to combine. Add the roasted Brussel sprouts, 21 seasoning salute and pasta, stir to mix well. Transfer to a baking dish. Sprinkle the rest of the Parmesan cheese on top. Bake for 10 minutes or until cheese melted.