We like brown rice pasta here for three reasons: It’s whole-grain, it’s a dead ringer (taste- and texture-wise) for traditional pasta, and it’s gluten- free. You could also use a wheat- or chickpea-based pasta.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
10 mins
total:
25 mins
Yield:
Serves 16 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together milk, 2 cups water, and salt in a Dutch oven; bring to a boil over high. Stir in pasta. Reduce heat to medium-low; simmer, stirring often and gently to loosen pasta from bottom of pot, until just tender, about 12 minutes. (Do not over-stir, or pasta may become mushy.)

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  • Remove from heat. Add cheeses and pepper; stir gently until melted. Sprinkle with additional pepper.

Nutrition Facts

188 calories; fat 7g; saturated fat 4g; protein 8g; carbohydrates 24g; fiber 2g; sugars 4g; added sugar 0g; sodium 280mg; calcium 0; potassium 0.
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