Cheesy Rigatoni

I was pleasantly surprised with the rich cheesy gravy like sauce that came out of this food experiment. I would like to try it with rice pasta too, the corn pasta can be a bit chewy but still delish!

1-2 Portions      Corn pasta 

1/4-1/2 Cup      Pasta water

1/4 Container    Daiya Jack Cheese Product

1 Tbsp              Sun Dried Tomato oil

1 Tbsp              Sun Dried Tomatoes (oil strained out)

6                       Button Mushrooms

1/4 -1/2            Vegetable Bullion Cube ( I like McCormick's)

1 tsp - 1 tbsp    Fish Sauce (or anchovy paste)

1.  Boil water in a pot and add corn pasta. Cook until tender and strain, leaving some pasta water.
2. While pasta is cooking, saute mushrooms with sun dried tomato oil.
3. When mushrooms are cooked add the sun dried tomatoes. 
4. Crumble the bullion cube and add some of  the leftover pasta water.
5. Slice, Dice and add the cheese. 
6. Stir until you start to see some creaminess. 
7. Add the Fish Sauce.
8. Add more cheese or more pasta water based to make the constancy right.
9. Add into sauce to coat and serve.

Gravy like consistency

Starchy pasta water

Combine, then enjoy!