1 box Brown Rice Pasta (Macaroni or Fusili Shaped)
1/2 cup Greek Yogurt
1/2 cup Gruyere Cheese, grated
1/4 cup Fontina Cheese, grated
1 tablespoon Olive Oil
1 pint Cherry Tomatoes
1 clove Garlic, minced
2 sprigs fresh Thyme
2 teaspoons Kosher Salt, divided
1/2 teaspoon ground Black Pepper
Preheat oven to 350 degrees Fahrenheit.
On a baking sheet toss the cherry tomatoes, with olive oil, garlic, thyme, 1 teaspoon kosher salt, and black pepper. Roast for 30 minutes until the skin is blistered and tomatoes are fragrant. Keep warm.
While the tomatoes are roasting bring a large pot of salted water to a boil. Add the brown rice pasta to the boiling water and cook according the directions. Reserve 1/4 cup hot pasta water before draining. Drain the pasta and return to the pot. Stir in the greek yogurt, cheese, and 1/4 cup hot pasta water. Season with 1 teaspoon salt and additional. Stir in the roasted tomatoes.
Photographed by Alli Shepherd.