1 block of Cady Creek Farms Natural Truffle Gouda

1 box chickpea pasta (you can use regular pasta or zoodles too!)

2 tbsp butter

2 tbsp cornstarch

2 cups milk

3/4 tsp salt

1 tsp pepper

1 tsp garlic powder

2 cups spinach (with an additional handful for garnish)

1 cup sliced cherry tomatoes 

1/2 cup diced mushrooms

1. Prepare Pasta:

   • Start by bringing a pot of water to a boil.
   • Add pasta and cook until al dente, typically around 8 minutes depending on the type of pasta you choose. Be careful not to overcook.

2. Prepare Ingredients:

   • While the pasta is cooking, slice your tomatoes and mushrooms.

3. Prepare Sauce:

   • Heat a large Dutch oven over medium-high heat and add the butter.
   • Once the butter is mostly melted, add the cornstarch.
   • Slowly add in the milk, whisking continuously. If you prefer, you can use broth instead of milk for creaminess.
   • Add seasonings and use a whisk to break up any clumps from the cornstarch.
   • If the sauce is too thin, you can add an additional teaspoon of cornstarch.

4. Add Cheese and Vegetables:

   • Add half of the Gouda cheese, either cubed or shredded, to the sauce.
   • Fold in the spinach and mushrooms.
   • Gently add the cooked pasta to the sauce, being careful not to tear it while folding.
   • Fold in the sliced tomatoes.

5. Bake:

   • Preheat the oven to 350°F (175°C).
   • Sprinkle the remaining shredded Truffle Gouda cheese over the top of the pasta.
   • Bake for about 15 minutes, or until the dish is bubbly and the cheese is melted.

6. Serve:

   • Once baked, top with a little fresh spinach for garnish.
   • Enjoy your delicious Truffle Gouda Veggie Pasta!

**Recipe creation and photo: Katie's Cardio Kitchen