2 cups water
1 cup brown rice pasta [u]Sauce[/u]
1/2 to 3/4 cup rice milk (use 1/2 cup milk if adding peas and 3/4 cup if NOT adding peas)
1/2 cup frozen peas (optional)
2 tablespoons nutritional yeast
1/2 to 1 teaspoon hot chili flakes
1/2 teaspoon black pepper
1/2 teaspoon mustard powder
1/8 teaspoon salt 3 slices (1/3 cup shredded) cheddar Daiya cheese
1. In a saucepan over high heat, bring water to a boil. Add brown rice pasta and lower heat to a simmer. Cook for 10 to 12 minutes until soft. Drain.
2. Over medium heat, whisk all of the sauce ingredients together. Pour over cooked pasta in an oven safe bowl (A wide shallow dish is better than a narrow tall dish. Ideally, the liquid should just cover the pasta so that the sauce is absorbed into the pasta but keeps the pasta moist and the Daiya from drying out.)
3. Sprinkle Daiya cheese over the top until well covered. Broil for 10 minutes or until sauce is bubbling and cheese is lightly browned.
Source of recipe: I wrote the recipe.