Tag: pasta
Soba Noodle Salad with Spicy Almond Dressing (Vegetarian)
Here we are with a Hungry Lady Salad for those days when you feel like you should eat a salad but really want a big plate of pasta. Have both! This dish is so easy to throw together, and takes 15 minutes from start to…
Creamed Corn Pasta with Zucchini + Basil (Gluten Free, Vegetarian)
Oh, this pasta. This. Pasta. This is exactly the pasta I want to eat in the summer when produce is at its peak and the days are long and hot. This Creamed Corn Pasta with Zucchini is loaded with vegetables and has a delicious sauce…
Baked Goat Cheese Pasta with Lemon + Crispy Prosciutto (Gluten Free Friendly)
I’m back with another pasta dish that I think you’re going to LOVE.
This Baked Goat Cheese Pasta with Lemon + Crispy Proscuitto is really something. It is absolutely delicious, with a sauce made from goat cheese garlic, pasta water, and lemon that clings to every ridge of the pasta. Oh, and those crispy prosciutto bits? They take it over the top.
You know by now that I love sharing new ways to make familiar foods you love, and I hope this method will be new to you as well.
A couple of months ago, a Baked Feta Pasta went viral on Tik
Tok, and it was the first food trend I felt was actually worth the hype. Word has it that this Finnish pasta technique was so popular there, that there was a country wide feta shortage. How can you not make a pasta with a story like that? It’s delicious, and pretty darn genius.
In a large baking dish, you place a block of feta, cherry tomatoes, olive oil, garlic and salt and pepper and bake it. Then you simply add cooked pasta to the baked feta and mix it in the baking dish. You end up with a very flavorful, very easy pasta that is just so fun to make.
I’ve been making that pasta every since, and have come up with some variations as well. I might even prefer this one to the original. So let’s get cooking…
ingredients in baked goat cheese pasta:
Goat Cheese: This is the base of the sauce, and lends a sharp and creamy flavor to the dish. You want to use a nice block of goat cheese rather than the crumbles, which won’t emulsify as easily into the sauce.
Pasta: Fusilli is one of my favorite pastas to use for these types of dishes as their many ridges hold the sauce very well.
Lemon: I found that goat cheese alone, since it’s a mild soft cheese, lacked depth of flavor and benefited from a punch of acid from fresh lemon.
Proscuitto: Prosciutto is one of the ingredients that makes this pasta dish sing. The crispy, salty bits offer a delicious contrast to the bright and creamy sauce.
“What else can i use?”
- I use Jovial Foods brown rice pasta in this to keep it gluten free, but any favorite pasta brand and shape will work. I recommend something with ridges, again, to help hold onto that beautiful goat cheese sauce.
- This method originated with feta cheese, so if you don’t like goat cheese you can use feta. You will want to probably eliminate the lemon in that case, and taste to adjust the sauce as needed to accommodate the extra saltiness of feta.
- If you don’t eat pork, or can’t get your hands on prosciutto, you can use another type of ham or even bacon. You can also simply leave it out, it’ll still be delicious.
Here are some other pasta recipes you will want to check out if this one appeals to you!
Slow Roasted Tomato + Garlic Pasta
Spicy Fusilli Pasta with Tomato + Cream
This pasta has quickly become a part of my weeknight rotation, and I know it will in yours. As always, if you make this I want to hear from you! You can message me on Instagram, or better yet, share a photo of your pasta to your stories and tag me. I love to share them with our community. Bon App!
Baked Goat Cheese Pasta with Lemon + Crispy Prosciutto (Gluten Free Friendly)
This easy, creamy goat cheese pasta comes together in under 30 minutes and will be your new favorite weeknight dinner.
Equipment
- Large baking dish
- Large pot for boiling pasta
Ingredients
- 12 ounces fusilli or pasta of choice I use Jovial Foods or Banza GF pastas
- 3 cups fresh spinach
- 8 ounces goat cheese use good quality block goat cheese
- 1/2 cup extra virgin olive oil
- 4 ounces prosciutto, diced
- 2 garlic cloves, peeled and minced
- large lemon, zested and juiced
- Kosher salt
- Freshly cracked black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Place the olive oil, diced prosciutto, garlic, and lemon zest in a large baking dish and mix together.
- Move the mixture to the sides of the dish, leaving a large hole in the middle.
- Place the block of goat cheese in the middle of the dish.
- Sprinkle cheese with a few cracks of black pepper and bake for 20-25 minutes.
- While the cheese is baking, cook your pasta in heavily salted water according to the package directions until al dente, saving 1 cup of the pasta water to add to the sauce.
- When the goat cheese and prosciutto are hot and golden, remove from the oven.
- Add 1/2 cup of the pasta water and lemon juice and mix briefly to combine with the goat cheese.
- Add the hot, drained pasta and spinach and mix well.
- If the sauce is still too thick, add the other 1/2 cup of pasta water and taste for seasoning, adding salt if needed.
- Serve and enjoy!
Tried this recipe?Let us know how it was!
One-Pan Skillet Spaghetti (Vegetarian, Gluten Free)
The internet has been going a little crazy for one-pan pastas lately. You may have heard of the Baked Feta Pasta trend, which I’ll admit, is actually worth the hype. I’ve adapted a few recipes based on that method and will be sharing one very…
Spicy Fusilli Pasta with Tomato + Cream (Gluten Free, Vegetarian, Dairy Free friendly)
It’s almost Valentine’s Day, so I’m bringing you the first of two dinner ideas that are sure to impress even the pickiest eaters. This Spicy Fusilli Pasta with Tomato + Cream is luxurious and hearty, tasting like it took hours to make, but coming together…
Squash Pasta with Sage Lemon Butter
This is the season when food starts to get deliciously cozy, which is probably why I love cooking so much in the colder months. There is a serious comfort factor that exists for me when the temperatures drop and a warm dish of hearty food welcomes me at the end of the day .
Comfort food does not need to be heavy, and often isn’t around here, and this cozy, vegetarian pasta is proof of that.
Filled with butternut squash, kale, herbs, and parmesan it is soul satisfying without weighing you down. My favorite kind of cold weather meal.
“What else can I use?”
You know I am all about making my recipes your own, especially out of convenience, so here we will talk about substitutions.
- Delicata or acorn squash can be used here in place of butternut, just adjust the cooking time accordingly.
- If you can’t get your hands on sage, you can omit it, or use some dried sage if that’s what you’ve got.
- Pecorino can easy be subbed in for the parmesan
- I use Banza chickpea pasta or Jovial brown rice pasta here as these are staples in our home, but any pasta shape and type you like can be used. I’d stick to the short/small shapes rather than spaghetti or linguine though as they go best from a texture and easy-to-eat standpoint.
This is a big hit around our house with parents and kids alike, and I hope it will be the same for you.
Like the sound of this? Then you will want to check out these veggie packed pastas too!
If you make the recipe, or have any questions, please let me know. I love to hear from you!
Squash Pasta with Sage Lemon Butter
This simple, flavorful fall pasta is packed with veggies and easy to whip up for dinner any night of the week.
Ingredients
- 8-10 oz. pasta of choice I used Banza chickpea pasta
- 8 oz. butternut squash, peeled and diced
- 3 cups kale, chopped
- 4 leaves sage, chopped
- 1 shallot, sliced thin
- 1 lemon, zested
- 1/2 lemon, juiced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- parmesan, freshly grated
- Kosher salt
- black pepper
Instructions
- Heat oven to 425 degrees F.
- On a large sheet pan, toss squash with the olive oil and sprinkle liberally with salt and pepper.
- Roast for 20-25 minutes until squash starts to soften and caramelize.
- Meanwhile, cook pasta in a large pan of salted water until almost al dente.
- Reserve 1 cup of the pasta water and strain the pasta.
- When squash is done, add kale to the sheet pan and toss again before roasting for 5-10 minutes until kale is soft and all the vegetables are cooked through.
- In empty pasta pot, over medium-low heat, add the butter and shallot and cook for 1-2 minutes. Add the chopped sage and lemon zest and cook for a minute more.
- Transfer the reserved pasta to the pot along with the squash, kale, pasta water, and 1/4 cup parmesan and cook for 3-5 minutes until liquids have thickened around and into the pasta.
- Finish with the lemon juice, 1/2 cup more of parmesan and lots of black pepper and serve.
Tried this recipe?Let us know how it was!
Slow Roasted Tomato & Garlic Pasta
This is the kind of recipe I just love to make in the summer. The tomatoes are cooked low and slow, for 3 hours at 225F with zero hands on time, meaning dinner won’t be contributing to this heatwave we’ve had going on. I learned…
Cauliflower Alfredo Pasta
When I first saw the idea of using cauliflower as a base for an alfredo sauce, I had a similar reaction to what you might have had. 1) Cauliflower Alfredo? That’s not real alfredo sauce. My (insert Italian grandmother, father, neighbor, etc) would disown me!…
Creamy Butternut Macaroni & Cheese
Forewarning: This is not a salad.
It will not be the lightest thing you eat today, perhaps. It is mac and cheese, after all.
What it is is delicious, creamy, gluten free, and packed with vitamin C and beta-carotene from that butternut squash.
Feel free to swap whole milk for the almond milk, and regular pasta for the brown rice pasta. Play around with the cheeses, using gruyere, monterey jack, or a blend. Hard to go wrong.
Anyone else’s kid requesting macaroni and cheese every moment of every day of every week right now? This fits the bill, and even though my son is like a detective trying to sniff out any unapproved nutrition, he gobbles it up. At least for today, who knows about next week? I’ll report back.
Creamy Butternut Mac & Cheese
Serves 6-10
Ingredients:
1 lb. gluten free elbow or penne, I use Trader Joe’s brown rice penne for this
1 medium sized butternut squash
Unsalted butter, for greasing dish
Olive oil, for roasting squash
2 cups milk, I used unsweetened plain almond milk but you could use whole or skim
1.5 lbs sharp cheddar cheese, grated
½ cup parmesan, grated
⅛ tsp. ground nutmeg
Kosher salt and freshly cracked black pepper
Preheat oven to 400 degrees F.
Cut the squash in half lengthwise, remove seeds, drizzle with olive oil and season with salt and pepper.
Roast for about 35-40 minutes, until squash is quite tender. Let cool for long enough to handle it easily.
While squash is roasting, cook your pasta in boiling salted water until not quite al dente… 3 minutes shy of where you want it. Strain and set aside.
Reduce oven temperature to 350 degrees F.
Measure out 3 cups of the butternut squash and place in a large saucepan or pot. The macaroni will eventually go in here so you want to have room.
Add milk and cook over medium heat until you see steam.
Using an immersion blender, or whisk if that’s what you have, puree squash mixture until smooth. You could also do this in a blender.
Add grated cheddar, ⅛ tsp nutmeg, and 1 teaspoon salt and cook about 5 minutes until all cheese is melted.
Add reserved pasta to the cheese sauce and stir until all the pasta is coated.
Butter a large baking dish and transfer pasta into it.
Sprinkle the grated parmesan over the top.
Bake for 25-30 minutes until bubbling, then turn on the broiler and broil for a couple of minutes to get that nice golden top.
Let cool for 20 minutes or so before serving.
