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Hot casseroles often use wheat products as thickeners. Here, potato starch and brown rice flour do the job. You can use any gluten-free pasta in this recipe.
Toss together mushrooms, tempeh, and tamari in medium bowl; let stand 10 minutes. Cook pasta according to package directions. Drain, and set aside.
Combine starch, flour, mustard, and nutmeg in resealable plastic bag. Add mushrooms and tempeh, and shake to coat. Heat 1 Tbs. oil in skillet over medium heat. Sauté mushrooms and tempeh 8 minutes, or until golden. Transfer to bowl. Add remaining oil to skillet. Sauté onion 4 minutes, or until softened. Transfer to bowl with tempeh.
Increase heat to medium-high, and add Madeira to pan. Cook 3 minutes, or until most liquid has evaporated, scraping to remove tempeh and vegetables bits stuck to pan. Stir in Swiss chard, and cook 2 minutes, or until wilted. Return tempeh mixture to skillet, and stir in broth. Stir in sour cream. Ladle over pasta, and sprinkle with pimentón.
- Calories 644
- Carbohydrate Content 94 g
- Cholesterol Content 41 mg
- Fat Content 20 g
- Fiber Content 4 g
- Protein Content 19 g
- Saturated Fat Content 8 g
- Sodium Content 542 mg
- Sugar Content 10 g