Pasta With Smoked Gouda Cream Sauce Recipes

PASTA PRIMAVERA WITH SMOKED GOUDA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat the olive oil in a skillet over medium heat. Stir in the zucchini, bell pepper, carrots, mushrooms, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for one minute more. Stir in the tomatoes, chicken broth, parsley, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in the pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses before serving.

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL

Steps:

• Cook the pasta according to the package directions. Drain and rinse under cold water until no longer hot. Set aside.
• Mix together the mayonnaise, milk, adobo sauce, 1 tablespoon of the vinegar, salt and pepper to taste in a small bowl.
• In a large bowl, stir together the pasta, mayonnaise dressing, halved tomatoes and cubed Gouda. Taste for seasoning, adding more salt and pepper, and even an extra teaspoon or two of vinegar if necessary. Stir in the basil. Refrigerate, covered, for 2 hours before serving.

ROASTED ASPARAGUS WITH SMOKY GOUDA CHEESE SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place asparagus on a large baking sheet in one layer and season with salt. Drizzle with olive oil and toss to coat.
• Bake in the preheated oven until soft, about 10 minutes.
• Meanwhile, for the cheese sauce melt butter in a saucepan over medium heat. Add flour and whisk until smooth and golden, about 2 minutes. Add half and half, mustard powder, and paprika; whisk for an additional 2 minutes. Add smoked Gouda cheese and whisk until cheese is melted and sauce is thickened, about 5 minutes.
• Transfer asparagus to a serving tray and spoon cheese sauce on top.

SMOKED GOUDA AND SUN-DRIED TOMATO SAUCE

Steps:

• Heat slowly until cheese is melted.
• Serve over pasta.

CREAMY BAKED ASIAGO-GOUDA FETTUCCINE

Steps:

• Cook fettuccine in large pot of salted water until tender but firm to the bite, about 10 minutes; drain well.
• While pasta is cooking, in small skillet, saute shallots and garlic in 1 T butter over medium heat until tender; set aside.
• After fettuccine is done cooking, drain well in colander and then pour back into the same pot.
• Add the 6 T melted butter and coat pasta well.
• Next add the shallot mixture, parsley flakes, cayenne pepper and ground nutmeg; stir well.
• Next, add 1 cup grated Asiago cheese and 1 cup grated smoked Gouda cheese and combine well.
• Next, add the half-and-half and milk and combine well.
• Let the fettuccine sit for about 15 minutes so that the pasta soaks up the flavors of the sauce mixture.
• Bake, uncovered, at 350 degrees F for about 25 minutes, stirring occasionally.
• Enjoy!
• Let sit for about 5 minutes and serve.

PENNE WITH TOMATO PESTO AND SMOKED MOZZARELLA

Steps:

• In a small pan over medium heat, toast almonds until golden brown, 5 minutes. In a food processor, pulse almonds, parsley, tomatoes, garlic and oil until slightly chunky. Pour into a bowl; season with salt and freshly ground black pepper. Add mozzarella; toss to combine. Cook pasta as directed on package; drain and toss immediately with pesto.