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Makes 8 servings
Preheat oven to broiler setting at 375°F.Cook the orecchiette per the package’s instructions. Drain and set aside.Melt the butter in a stock pot, and sauté shallots until caramelized then stir in flour. Add garlic and rice milk. Continue to stir until flour is dissolved and there are no lumps. Bring to a boil.Reduce heat to low then add all cheeses, including crème fraiche. Whisk until cheeses are melted and incorporated into the sauce.Mix in nutmeg, mustard powder, salt and pepper.Toss pasta together with sauce and greens and transfer to a baking pan.In a food processor, blend panko, bread crumbs, parsley, basil, Parmesan, salt and pepper until fine.Sprinkle breadcrumb topping over the pasta and place in oven. Broil for 5 to 8 minutes, until golden brown.
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