- 14oz. pasta shells (gluten free)
- 1 ½ cup milk
- 2 tablespoons flour
- 2 cups grated Emmental or Gruyere cheese
- 2-3 tablespoons Organic Porcini Mushroom Spread
- Chili pepper
Cristina Ferrer is a physical therapist although she is turning her passion for food into a way of life. She first learned to cook in her home kitchen as a girl, watching her mother and grandmothers prepare traditional recipes with a modern-day touch, which is where Cristina currently focuses her attention.
She uses her blog, “Yellowmandarin” and her social media platforms to encourage people to cook and help them organize themselves so that eating healthy can be easy, delicious, and without over complicating things.