Servings: 4
- Medium size pot
INGREDIENTS
- 1.1 pounds/500 grams pasta / chickpea pasta or any other gluten free pasta
- 4¼ tablespoons/60 grams butter / vegan butter
- 6 tablespoons flour / white rice flour or all purpose gluten free flour
- 1 cup milk / oat milk or any other plant-based milk
- 1 cup heavy whipping cream / oat based heavy cream
- ¾ cup/200 grams shredded cheddar cheese / plant-based cheddar / nutritional yeast
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder or 2 garlic cloves, pressed (optional)
INSTRUCTIONS
- Cook the pasta according to the instructions on the package. Save ½ cup of the cooking water for later.
- While the pasta is cooking, prepare the sauce in a medium-size saucepan: Melt the butter, add the flour and whisk until you get a smooth paste-like consistency.
- Add ½ cup of milk and whisk well until smooth. Gradually add the remaining ½ cup and heavy cream while continuously whisking. Cook for 2-3 minutes until thickened. Add the cheddar cheese and stir until everything is melted. If the sauce is too thick for your liking, you can add a little of the pasta cooking water. Mix well with the cooked pasta and serve immediately.