It’s that time of year again…Thanksgiving! Add this side dish to your list of must haves!
1/2 pound medium shells
3 cups parmesan, freshly grated
3 garlic cloves, minced
3 sprigs rosemary, chopped
2 cups lactose free milk
2 tbsp dairy free butter (I used Smart Balance Original)
2 tbsp flour
Splash of extra virgin olive oil
Sea salt & ground pepper
Preheat oven to 400 degrees. Boil pasta according to directions and drain. Set aside. Add splash of olive oil, garlic, and rosemary to skillet. Stir for 1-2 minutes over medium heat. Add butter to skillet and melt over medium heat. Whisk in flour 1 tbsp at a time to form a roux. Continue whisking while adding in milk. Whisk for 1-3 minutes or until liquid starts to thicken. Add in 1 cup parmesan at a time, combining until smooth. Season with salt & pepper. Remove from heat and combine sauce with shells. Spoon into 4 small ramekins and bake for 15 minutes or until slightly browned on top. Garnish with rosemary. Serve immediately.
Don’t forget to add love, it makes all the difference!