Tag Archives: pasta

Butternut Sage Pasta with Pine Nuts in Brown Butter

Tis the season of the gourd! I love all things pumpkin, butternut, sweater, crisp air, pumpkin soaps, boots, vampy nail polish colors, etc.  This season is just my absolute favorite.  I’m also a fan of leggings as pants. I know, some people hate it, but sometimes I just want to toss on some leggings, a tunic sweater and my boots.  And a puffer vest from the Gap.  Maybe a hat, maybe a scarf.  But come on! How can you hate that? OK.  Back to the pasta.

I saw this recipe on thekitchn.com and ooohed and ahhhed when I came across it.  I always have a few butternut squashes on hand (because I can’t help myself when I visit Trader Joe’s in the fall – SO CHEAP) and I love everything else that was involved.  After reading the recipe over a few times, I put my own spin on it.  Instead of using oil, we’re going to use brown butter.  Why not amp up that flavor just a smidge?

It’s a few steps but totally worth it. I feel like Ina when I say that …

Roasted butternut squash. DELICIOUS.

Roasted butternut squash. DELICIOUS.

Butternut Sage Pasta with Pine Nuts in Brown Butter
adapted from thekitchn.com

  • 1 medium butternut squash
  • 1 small sweet onion, peeled and diced
  • 3 cloves garlic, minced
  • 3-4 tablespoons of butter
  • Salt and pepper
  • 1/2 cup fresh sage leaves
  • 1 pound farfalle pasta
  • 3/4 cup pine nuts, toasted
  • 4 ounces high quality Parmesan, shredded or shaved (about a cup total)

Heat the oven to 375°. Peel, cut in half, scoop out the seeds and strings and cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.

Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.

Bring water to a boil and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, start to brown your butter in a large saute pan. (We will talk about brown butter and ghee soon). Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.

Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.

Add the pasta to the pan, along with the roasted squash mixture. Crumble in the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in the cheese and serve. (This is why you use a large saute pan 🙂 )  If you feel like doing it, toast your pine nuts before as well.  Yuuummmmm.

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Doesn’t this look amazing and don’t you want to just toss your face in it?  OK.  I need to calm down.  Happy fall cooking!

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Buffalo Chicken Pasta

If you couldn’t tell, I love all things buffalo, chicken, and cheese.  Not always together, but definitely together as well. I think I have a serious problem with cheese. But I’m not going to fully admit it.  Deny, deny, deny!

I know I can always rely on How Sweet It Is to give me something homemade, delicious, and cheesy.  That is where I got this recipe from.  Her recipe is for baked buffalo chicken pasta.  I wasn’t feeling very bake-y this day and skipped that entire step.

You’ll need:

  • 1 pound pasta
  • 3 boneless, skinless chicken breasts, cooked and cut into chunks
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 1/2 cups milk
  • 4 ounces freshly grated monterey jack cheese
  • 1/3 cup freshly grated sharp cheddar cheese
  • 1/3 cup buffalo wing sauce
  • salt and pepper to taste
  • blue cheese for topping

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth.  Taste and season with salt and pepper if needed.

Toss buffalo wing sauce with the chicken.  Try not to eat it.

Pour cheese sauce over pasta and mix thoroughly until everything is coated.  Toss in chicken and sprinkle with blue cheese.

Enjoy.


Ugh gosh this is SO GOOD. Wash it down with a delicious beer.  While sitting in front of a TV with many football games on.  Or reruns of The Hills.  Your choice.

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Buffalo Chicken Mac & Cheese

I made this eons ago… and have been craving it lately.  And then realized, CRAP! I never blogged this guy!  😦  ALL OF THE SAD.

I have found a few variations of this recipe.  One at How Sweet Eats and this one that I made over at Can You Stay for Dinner?.  This one from Can You Stay for Dinner is a little lighter.  Still just as delicious.

You’ll need:

  • 1 cup 1 % milk
  • 1 tablespoon cornstarch
  • 1 tablespoon butter
  • ¾ cup extra sharp cheddar cheese
  • ½ cup crumbled blue cheese
  • 4 cups cooked elbow shaped pasta
  • 1 lb chicken breast, cooked and chopped into bite sized pieces
  • 1/2-2/3 cup Frank’s Red Hot (or whatever hot sauce you prefer)

Stir the milk and cornstarch in a small saucepan. Bring to a boil, reduce the heat to a simmer. Stir in the butter. When the sauce is thick enough to coat the back of a spoon, add the cheddar cheese and stir until the cheese has melted and the mixture is silky and well blended.

Place your cooked, drained pasta in a large bowl. Pour the hot sauce over it and stir to combine.

In a separate bowl, toss the cooked chicken with the hot sauce, evenly coating and moistening the meat evenly. Use more or less hot sauce depending on your spice preference.

Gently stir the chicken into the pasta, followed by the crumbled blue cheese. Serve immediately.

SO DELICIOUS.


I will be making this recipe again very soon… and will update with a better photo.  But you get the gist of it.  Om nom nom.

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Tomato, Sausage, and Peccorino Pasta

I initially ate pasta, then black listed it, and now i’m bringing it back.  I have such a love-hate relationship with pasta.  But I love it more than I hate it, so I can’t steer clear forever.  I came across this on the Cooking Light website and thought this would be a great way to add pasta to my meals with out domming myself and slipping into a carb coma.  It was delicious and even a hit with Brad.  Win-win!  I will definitely be making this again and SOON.  Also, this is a shout out to Michelle who really wanted to see this recipe up three weeks ago. 🙂  Better late than never, right?

My only substitution was instead of using fresh tomatoes, i used canned diced tomatoes with some oregano and basil seasoning.  I cut corners where I see fit.  I hate chopping tomatoes.

You’ll need:

8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup torn fresh basil leaves

Cook pasta according to package directions.

Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Delish! Go make this now. I’m serious.

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Coconut Shrimp Soup

Martha Stewart is just awesome.  I don’t care if she went to jail.  That’s just street cred.  She’s a food genius.  Or at least hired someone who writes amazing recipes.  I’ve been wanting to make this recipe from her cookbook and finally did.  Amaze.

You’ll need:

  • 1 tablespoon vegetable oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
  • 1 can (13.5 ounces) coconut milk
  • 1 tablespoon cornstarch
  • 4 ounces angel-hair pasta
  • 1 1/2 pounds large shrimp, peeled, deveined, and tails removed
  • 1/4 cup freshly squeezed lime juice
  • Coarse salt
  • 4 scallions, thinly sliced

Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.

Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.

Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.

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Pink Leek Pasta Revisited

A while back Julia made Pink Leek Pasta and from what I remember it was quite delicious.  I saw pre-packaged leeks at Trader Joe’s during my last trip and I immediately thought to make some PLP.  I followed the same steps except that I halved it but put in all of my leeks.  I had quite a bit left over for a few days and I couldn’t get enough.  This is so simple, quick, easy, pretty and ridiculously delicious.  I think next time I’m going to throw in some chicken.  Yum!

For the original post, click here.

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Creamy Peanut Butter & Kale Pasta

i’d like to give a shout out to Kristyn for this recipe.  i put a call out for suggestions for some ingredients i got from my CSA and this is what i got.  peanut butter?  with kale?  my initial thought was, “hmmm… interesting,” and as was the reaction of a few other people when they asked me what was for dinner.  my mind was set.  peanut butter and kale it was.  i followed Kristyn’s recipe almost to a T, making a short cut on the kale.

you’ll need:

  • 1 tablespoon vegetable oil
  • 1/3 onion, chopped
  • 1 garlic clove, chopped
  • 1/4 cup natural peanut butter
  • 2 tablespoons soy sauce
  • 1/4 cup vegetable broth or water, warmed
  • 1/2 teaspoon coriander
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 bunch kale, chopped
  • half pound of pasta – medium shells

Cook the pasta according to the box directions.  while the pasta cooks,  saute the onions and garlic in vegetable oil.  once translucent, add the kale and cover, cooking until tender and green.  combine the peanut butter, soy sauce, warm vegetable broth, and spices. add the sauce and pasta once the kale is cooked.

it was simple, it was fast and it was ridiculously yummy.  i suggest making this if you want to try kale or have some and don’t know what to do with it.  thanks, Kristyn!!!

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