Gluten-Free Pasta And Cheese With Kale
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
41
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1
Salt110 g
Grated CheddarDirections:
1
Cook the pasta
2
Set a large pot of water over high heat
3
Add enough salt to make the water taste like the ocean (that's usually about 1/4 cup)
4
When the water comes to a boil, pour in the pasta
5
Stir it continuously for the first minute
6
Cook the pasta according to the directions on the package
7
Each gluten-free pasta cooks differently
8
You are looking to cook the pasta until it has softened but still has a good bite
9
That's usually around 8 to 10 minutes
10
Set up the sauce
11
Spread the Cheddar over the bottom of a large bowl
12
Dot the top of the Cheddar with the goat cheese
13
Toss in the kale leaves
14
Finish the dish
15
When the pasta is cooked al dente, use a slotted spoon to transfer it to the bowl, on top of the cheeses and kale
16
Transfer about 1/2 cup of the pasta cooking water as well to the bowl
17
Do not stir
18
Let it sit for 5 minutes
19
After 5 minutes, stir up the cheeses and pasta
20
You should have a good, creamy sauce
21
If it's not quite creamy enough yet, add a few more tablespoons of pasta water
22
Serve immediately