
* gluten free, vegetarian *
Classic. Gluten free. Lightened up.
in this case, that means no butter, cream, or even milk added.
don’t doubt me just yet. π
Ingredients:
- 1 box gluten free pasta of choice
- 2 c. low sodium chicken stock
- 2 tbsp cornstarch
- 1-1 1/2 c. shredded cheese(s) of choice
- 3-4 fresh basil leaves, roughly chopped
- 1 tsp minced garlic
- {yes, that’s s e r i o u s l y all there is to it}
Directions:
- Prepare pasta al dente according to the box. Drain the noodles and set aside.
- Return the pot back to the warm burner and add the chicken stock. Add a generous pinch of pepper and bring to a boil. Then add garlic.
- Once the stock is boiling, add the cornstarch and stir continuously until it reaches desired thickness. (It will produce larger bubbles as it thickens).
- Add the cheese and continue to stir (a whisk works best) until all the cheese is melted. At this point, it should be a creamy cheese sauce.
- Return the noodles back to the pot and stir stir everything together. Lastly, add the basil!
- Serve immediately BUT, also makes for great leftovers!
And there you have it!
*Notes
- shredded chicken or crab meat would be an excellent source of additional protein in this dish.
- cornstarch is an ingredient everyone should have in their kitchen. It serves to help thicken liquids without adding heaviness or extra calories.
- I did not choose to salt anything in this dish because cheese is naturally salty. No need for excess!
- To add more color and nutrients, add cooked green peans, peas, or broccoli!
- I used pasta made of a rice & corn blend. The cheese I used was cheddar, parmesan, and mozzarella. But seriously, use whatever is your favorite! Asiago sounds pretty good too. π
Try it! You will be happy you did!
xxx,
M