Pasta and Cheese (dairy-free, gluten-free, vegan)

Doesn’t everyone love a good pasta and cheese?  For those of us who are allergic or sensitive to dairy this is one comfort food we thought we’d have to give up forever.  However, today with all the non-dairy cheeses that are available, making a pasta and cheese dish is quite easy to do.  And if you want to lighten it up, substitute cauliflower rice for half the pasta.  You could also use chopped broccoli.  This one is very creamy and luscious.  Here’s how I make it.

You’ll need:

  • 2 cups of non-dairy milk
  • Ground pepper to taste
  • 12 ounces of cheese (Daiya, Kite Hill, etc.)
  • 8 ounces of pasta
  • Topping of cheese or gluten-free breadcrumbs mixed with a fat such as olive oil or your favorite margarine

In a 2 qt saucepan, heat 1 1/2 cups of your favorite milk (I use Tempt hemp milk; its strong flavor holds up to the cheese).  Add 1/4 teaspoon ground pepper and 12 ounces of Daiya Classic Cheese blend or your favorite non-dairy cheese (you want to use grated cheese here).  When milk gets hot, reduce heat to low.  Stir frequently to blend as the cheese melts.

Heat 4 qts water in a large pot.  When its boiling, add 8 oz of your favorite pasta (I used Ancient Grains Supergrain rotini but I often use Lensi Chickpea pasta, or  POW) along with 1 teaspoon salt.  Cook according to package directions, drain.

Grease a 2 qt casserole pan, add cooked pasta and about two-thirds of your cheese sauce.  Stir to mix.  I top it with a couple of slices of Daiya Provolone but you could also use a mixture of margarine (or oil) and gluten-free bread crumbs (my husband’s favorite).  Bake at 400 degrees for approximately 30 minutes.

 

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