EASY{Gluten and Dairy Free} Salmon Alfredo Pasta

Prep Time: 2 minutes
Cooking Time 20 minutes

2 cans of boneless skinless salmon
1 package of gluten free pasta
1 Tablespoon dried dill
1/2 bag of Daiya Mozzarella
1 Tablespoon extra virgin olive oil
2 Tablespoons brown rice flour
2 Tablespoons tapioca starch
2-3 cups unsweetened rice milk
salt and pepper to taste

It was hot! You can see the steam coming off of it!

To make the cream sauce: Take 1/2 bag of the daiya mozzerella cheese. Put in a saucepan. Turn on medium low. Sprinkle with 4 TBS of the GF flour mixture. Add rice milk a little at a time. Stir regularly and wait. It will thicken and you will need to add a little more. Add rice milk until it is thickened to a nice cheese sauce. While sauce is thickening boil water for the gluten free pasta. For secrets to how to make perfect gluten free pasta go here. Add 2 cans of drained boneless skinless salmon to the sauce, and 1 TBS dried dill. Add salt and pepper to taste. Drain the pasta reserving a few tablespoons of the starch water. When you add the sauce to the pasta it will help it stick. Add the sauce to the pasta, and stir (add more salt if necessary). This is great topped with chives. Enjoy! I am posting this at Allergy-free Wednesdays.