250 grams (one box) of Bontasana Sorghum Casarecce
80 grams vegan cream cheese
80 grams vegan seasoned semi-hard cheese
80 grams vegan soft cheese
80 grams vegan soft rice cheese
20 grams vegan seasoned cheese
200 millilitres oat milk, unsweetened
Organic salt to taste
Ground Crusco pepper to taste
In a casserole over low heat, add all the cheeses except for the vegan Parmesan. Carefully pour in the in the oat milk, whisking constantly. Let the cheese melt properly, about 10 minutes.
Meanwhile, cook the Sorghum Casarecce in a large pot with plenty of boiling water according to package directions. Drain the Casarecce and transfer it to the casserole with the melted cheese, carefully folding it in. If necessary, add a little pasta cooking water and season with salt. Serve the Casarecce with a pinch of ground Crusco pepper and vegan Parmesan to taste.
Recipe by Carla Casali, Veg Chef