The Spicy Olives Mushroom And Smoked Gouda Pasta Recipes
PASTA PRIMAVERA WITH SMOKED GOUDA
What better way to get your veggies in than with a savory Italian dish like Pasta Primavera. My version combines a little bit of heat from red pepper flakes with fresh vegetables, herbs and the smokey flavor of a smoked Gouda cheese. It's a wonderful combination of crunchy and creamy.
Provided by Scott Koeneman
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 50m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 320 calories, Carbohydrate 54.1 g, Cholesterol 12.5 mg, Fat 7.7 g, Fiber 10.1 g, Protein 14 g, SaturatedFat 2.7 g, Sodium 197.9 mg, Sugar 7.7 g
PASTA WITH SMOKED GOUDA CREAM SAUCE
Steps:
- pre-heat oven to 350 degrees F toss sliced mushrooms with one tablespoon oil, one minced garlic clove and salt and pepper to taste. Spread evenly on a baking sheet. Repeat with eggplant and arrange on its own baking sheet. Place both veggies in oven and bake until tender, about 20 minutes for the mushrooms and a little longer for the eggplant depending on the size of it's dice. Toss with a spatula once during baking and test with a fork for doneness. Melt butter in a large pan. Sprinkle flour over and whisk to create a rue. Let bubble until a golden color appears, about 3 to 4 minutes. Slowly whisk in the milk. Allow mixture to come to a simmer and thicken. Whisk in smoked gouda and stir to melt until mixture is smooth. Add diced cooked chicken and veggies, stir just to combine and heat through. Season with salt and pepper. Meanwhile, cook pasta according to package directions and drain briefly in colander. Place one serving of pasta on a plate and top with approx. 1/2 cup of sauce. Garnish with strips of roasted red bell peppers and a small pinch of red pepper flakes if desired.
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