Goat Cheese Penne
AuthorDesireeCategoryEasy Recipes, Main MealsDifficultyBeginnerGoat cheese and the use of non dairy milk makes this version of mac and cheese easier to digest. The use of either einkorn flour penne or brown rice penne pasta is the go to pasta for this tummy healthy dish.
Follow the directions on the penne rigate box for how to cook the pasta al dente. I used Jovial einkorn pasta and the pasta took around 8 minutes for al dente texture.
*tip: drizzle a little olive oil in the boiling water before placing the pasta inside so the pasta won't stick.
While the pasta is cooking, grate the cheddar cheese and crumble up 1/2 cup of feta and place to the side.
Drain the pasta and place to the side.
In a sauté pan on medium heat add the 3 tablespoons of olive oil. Once the oil is heated add the flour and whisk, cooking the flour.
To the flour mixture add the seasonings continuing to whisk and cook the flour till it thickens.
Once the seasonings are mixed in and the flour has thickened, add the non dairy milk. Mixing in the milk till the mixture becomes nice a thick.
To the mixture add 1 cup of the goat cheddar and stir into the prepared roux.
Add the prepared pasta to the pan.
Mix the cheese sauce in with the pasta really well.
Lightly grease with olive oil two 7 inch small casserole dishes or one 7 x 10 casserole dish.
Fill half of the dishes with the penne mixture then sprinkle a little of the remaining cheddar cheese in each dish, then top with the feta, using all of it.
Pour the rest of the pasta mixture in each bowl and top with the remaining goat cheddar cheese. Sprinkle the tops with paprika.
*You can add bread crumb to the top if you wish. I added some homemade einkorn bread crumbs to one of the dishes.
Bake in a preheated 350 degrees oven for 20 minutes are until it's bubbling and brown on the top. Let rest for a few minutes then serve.
Any leftovers can be stored in the refrigerator for up to three to four days.
Ingredients
Directions
Follow the directions on the penne rigate box for how to cook the pasta al dente. I used Jovial einkorn pasta and the pasta took around 8 minutes for al dente texture.
*tip: drizzle a little olive oil in the boiling water before placing the pasta inside so the pasta won't stick.
While the pasta is cooking, grate the cheddar cheese and crumble up 1/2 cup of feta and place to the side.
Drain the pasta and place to the side.
In a sauté pan on medium heat add the 3 tablespoons of olive oil. Once the oil is heated add the flour and whisk, cooking the flour.
To the flour mixture add the seasonings continuing to whisk and cook the flour till it thickens.
Once the seasonings are mixed in and the flour has thickened, add the non dairy milk. Mixing in the milk till the mixture becomes nice a thick.
To the mixture add 1 cup of the goat cheddar and stir into the prepared roux.
Add the prepared pasta to the pan.
Mix the cheese sauce in with the pasta really well.
Lightly grease with olive oil two 7 inch small casserole dishes or one 7 x 10 casserole dish.
Fill half of the dishes with the penne mixture then sprinkle a little of the remaining cheddar cheese in each dish, then top with the feta, using all of it.
Pour the rest of the pasta mixture in each bowl and top with the remaining goat cheddar cheese. Sprinkle the tops with paprika.
*You can add bread crumb to the top if you wish. I added some homemade einkorn bread crumbs to one of the dishes.
Bake in a preheated 350 degrees oven for 20 minutes are until it's bubbling and brown on the top. Let rest for a few minutes then serve.
Any leftovers can be stored in the refrigerator for up to three to four days.
