When I developed this recipe, an experimentation for dinner (a new recipe off the top of my head) I was quite hesitant, after all my boys come hungry to the dinner table, and I didn’t want to disappoint. When everyone went silent after the first bite – attacking their bowls with a vengeance – I knew we had a keeper. Glad I wrote the recipe down as I went along. I added the breadcrumbs for texture. You can leave it out if you like. I find it brings another element to the dish. The garlic powder really brings out the cheesy flavor. Don’t leave it out!
- 1 pound pasta shells (I use 2 boxes of Andean Dream or Ancient Harvest Quinoa pasta shells)
- 6 quarts water (for cooking pasta)
- 2 tablespoons kosher salt
- 1/4 teaspoon cayenne pepper
- Preheat Oven to 375 degrees F Grease a 9×12 inch casserole dish with Earth Balance, with the additional spread
- Fill a large stock pot with water, when it reaches a boil add 2 tablespoons of kosher salt to the water. Add pasta and stir frequently to prevent clumping. Cook for 5-7 minutes until softened let turn off and let it sit in the water 2-3 minutes. Drain. Set aside. In a mini food processor pulse the bread until it resembles breadcrumbs. Set aside. In a medium heavy bottomed saucepan set over medium heat, melt Earth Balance spread. Immediately add coconut milk, coconut creamer, salt, garlic powder, cayenne pepper. Stir frequently. The the liquid mixture will begin to boil in approximately 3 minutes Note: stove top heat varies so just make sure to watch it every minute so that it doesn’t become a full, rolling boil. Meanwhile, in a small glass bowl, combine cornstarch, millet flour, and room temperature water – make sure the flours are combined well. Raise the heat to medium high then pour in the cornstarch mixture into the saucepan. Whisk or stir vigorously for a minute, then reduce heat to medium low and continue to stir often for another 3-5 minutes.
- Can you see how the sauce is becoming thicker? You want it to look like this, similar to a hot pudding consistency. Once thickened, add both the Daiya mozzarella and cheddar cheeses, stir to blend. It will now look like a thick, creamy sauce.
- Put the drained pasta into the sauce and mix to fully coat the pasta. Fill the greased casserole dish with the creamy pasta mixture, spread evenly.
- Spread the breadcrumbs evenly across the top. Bake for 10-12 minutes until golden brown on top and bubbling along the edges. Let it sit for 10 minutes before serving.
PER SERVING *
|Calories540Calories from Fat210|
|% DAILY VALUE*|
|Calories from Fat210|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.