Instructions & Ingredients

by Renée Altman RHN, Verity Nutrition

Ingredients:

Servings: 2-3 | Prep time: 10 minutes | Cook time: 15 minutes

  • 240 grams Kaslo Sourdough Rye Pasta
  • 1/2 cup cheddar cheese
  • 1/4 cup parmesan cheese
  • 1/2 cup Mozzarella cheese (save 1/4 cup for topping)
  • 1 teaspoon turmeric (optional)
  • Salt and pepper to taste
  • 2 tablespoons flour
  • 2 cups homogenized milk (3.25%)
  • Parsley
  • Optional: Dash of Paprika

Instructions:

  1. Boil water with a pinch of salt, add pasta and cook to desired firmness (5-8 minutes)
  2. Boil milk in another pot. Add cheddar, parmesan and mozzarella cheese, simmer until cheese is melted. Mix flour with 1/4 cup water and add to milk mixture, add turmeric, salt and pepper.
  3. Once pasta has finished boiling, drain and mix with sauce.
  4. Set oven on broil settling, and put pasta and sauce in a greased oven safe dish, sprinkle remaining cheese and chopped parsley on top, broil for 2-5 minutes. Watch closely, so that it doesn’t burn!

Serve and Enjoy!

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Additional Recipes

  • Okanagan Sourdough Pasta Salad
  • Ham & Asparagus Pasta
  • Brunch! Mexican inspired pasta
  • Baked Feta Pasta
  • Red Beet Pasta