Shells and cheese

[Guest guest]

Well, here it is. It worked great! The coconut milk makes it nice and creamy

and the nutritional yeast adds some need vitamins for the vegetarian diet. Some

of the ingredient amounts are guesses though because I don't always measure when

I am cooking.

 

BL

 

 

Ingredients

 

2 16 oz packages of Tinkyada Brown Rice Shells (or other rice pasta)

2 bay leaves

2 tblsp dehydrated garlic

1 onion diced (or 4 - 5 tblsp dehydrated)

1 cup coconut milk

water

2 tsp sea salt

1/2 tsp paprika

1/4 c nutritional yeast

1/4 c water

3 tblsp corn starch

 

Boil water to completely cover the pasta. Add the salt, onion, garlic and bay

leaves. When the water has come to a boil, pour in the pasta but make sure

there is enough water to keep it completely submerged. Boil 2 minutes on med

temp and add coconut milk. Cook until noodles are al dente or to prefered

softness.

 

With the shells still on the burner at a low temp, mix a slurry of corn starch

and water. Be sure to stir well. Pour into the noodles and stir until

thickened. Add paprika and adjust the salt if you want more flavour.

 

If you prefer your pasta with a zing, add some pepper flakes to spice it up.

 

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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