Gluten Free Penne with Brie, Fig and Rosemary #DairyMonth

Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee.  We are putting together our best recipes using cow milk, goat milk, butter, cream, and cheeses.  We can't wait to share them with you!

Our Day 1 Recipes...

• Avocado Ranch Dressing by Tip Garden
• Frosty Chocolate Pie by Jolene's Recipe Journal
• Gluten Free Penne with Brie, Fig and Rosemary by Culinary Adventures with Camilla
• Jalapeno Bacon Cheddar Grilled Cheese with Rhubarb Sauce by Grumpy's Honeybunch
• Milk Braised Chicken Thighs from A Kitchen Hoor's Adventures
• Orange Creamsicle Martini by A Day in the Life on the Farm
• Orange Creamsicle No Bake Cheesecake by Cooking With Carlee
• Peaches and Cream Smoothie from Feeding Big
• Strawberry Crisp Ice Cream by From Gate to Plate
• White Cheddar and Bacon Pasta Salad by Palatable Pastime
• Whole Milk Yogurt Banana Cream Muffins by Corn, Beans, Pigs and Kids

My Recipe...
I  thought about what I wanted to share this week and settled on a couple of main dishes, a couple of drinks, and a dessert. Today's dish is a quick pasta that can be made on a busy weeknight, but feels luscious and rich with the addition of creamy brie to a basic béchamel sauce. I added in some dried figs and fresh rosemary, too.

But first, I'm getting on a soapbox. Some dairy farms inject their herds with the genetically engineered hormone rBGH, also called rBST, to boost milk production. So, I am always sure to purchase products with a label that indicates cows free of rBGH or rBST. If this is a concern for you, please do some research.  

Ingredients

• 1 package gluten-free penne
• 4 T butter
• 1/4 C all-purpose gluten-free flour
• 1 T minced garlic
• 2 C milk
• 1 C brie, cubed
• 1 C shredded parmesan + more for serving
• freshly ground sea salt
• freshly ground pepper
• 1 C dried figs, destemmed and thinly sliced + more for garnish
• 1 T fresh rosemary, finely chopped + more for garnish

Procedure

In a large stockpot, cook pasta according to package directions. Drain well.

While the pasta cooks, melt the butter in a large, flat-bottom pan over medium heat. When the butter has melted and has started to bubble, add in the garlic, then whisk in the flour. Cook for 1-2 minutes whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, approximately 8 minutes.

Remove pan from the heat and, by the handful, stir in the cheeses. Once all of the cheese is melted, season with salt and pepper to taste. Stir in the figs and rosemary. Return the sauce pan to the heat and stir in the cooked pasta. Cook for 1-2 minutes over medium-low heat until heated through. To serve, spoon into individual bowls. 

Garnish with more parmesan cheese and a dried fig speared with rosemary.