Kale and Cheese Pasta
Serves
6
Total Time
49mins
Calories
600
These three combined cheeses make for a terrific sauce for pasta with kale. Sautéing the kale with onions on a skillet first adds superb flavor.
- Water1.5 L
- Garlic clove1crushed
- Kosher salt2 pinches
- Gluten free brown rice pasta455 g
- Olive oil1 tablespoon
- Onion1diced
- Chicken stock240 ml
- Kale60 gcoarsely chopped
- Black pepper1 pinch
- Milk360 ml
- Gluten-free flour1 tablespoon
- Havarti cheese250 gcubed
- Cheddar cheese50 gcubed
- Parmesan cheese75 ggrated
- Breadcrumbs1 tablespoon
Ingredients
- 1. Heat a large saucepan
- 2. Add water to the saucepan
- 3. Bring the water to a boil
- 4. Add garlic clove, kosher salt and gluten free brown rice pasta to the saucepan
- 5. Boil and turn off heat - approx 2 min
- 6. Cover until just cooked while stirring occasionally - approx 15 min
- 7. Heat another saucepan
- 8. Add olive oil and onion
- 9. Sauté until tender - approx 5 min
- 10. Add chicken stock to the vegetables
- 11. Cook - medium heat
- 12. Add kale, kosher salt and black pepper to the vegetables
- 13. Cover while stirring occasionally - approx 5 min
- 14. Prepare a clean saucepan
- 15. Add milk to a clean saucepan
- 16. Warm until warm to the touch
- 17. Add gluten-free flour to the sauce slowly
- 18. Whisk continuously until smooth
- 19. Add havarti cheese, cheddar cheese and parmesan cheese to the sauce
- 20. Stir - approx 5 min
- 21. Add milk to the sauce
- 22. Stir until creamy - approx 5 min
- 23. Drain pasta
- 24. Transfer pasta to sauce
- 25. Transfer vegetables to sauce
- 26. Mix in gently
- 27. Garnish with breadcrumbs lightly
Method
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