Vegetarian

One-Pot Pumpkin Pasta

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The pumpkins! They have arrived! They’re cropping up in front of the grocery stores, the pie-baking displays are up, and a certain coffee chain is selling its infamous seasonal spiced beverage.

A little pumpkin seemed just right for the kitchen this weekend, and this pasta recipe did not disappoint.

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One pot, a few pantry basics, some spices, and twenty minutes later, dinner is on the table.

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I accidentally used an entire 13 oz. package of pasta, which made the sauce super-thick. Next time, I will make sure to measure.

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One-Pot Pumpkin Pasta
Adapted slightly from kitchentreaty.com

8 ounces (uncooked) linguine (I used whole grain)
4 cups vegetable broth (I used reduced sodium)
1 cup pumpkin puree
1/2 cup dry white wine
2 tablespoons olive oil
1/2 cup petite diced yellow onion (about 1/4 of a large onion)
4 cloves garlic, minced
1/2 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes (or more or less to taste)
1 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste
4 oz. goat cheese
Fresh parsley, chopped, if desired

In a large, heavy pot, combine all ingredients except goat cheese and parsley. Bring to a rolling boil over high heat. Cook for 9 minutes, stirring and tossing with tongs. As the mixture begins to thicken, stir constantly, scraping the bottom to prevent sticking (you may wish to switch from tongs to a wooden spatula or spoon). Test the pasta; cook an additional minute if needed.

Remove from heat. Crumble goat cheese into the pasta. Stir gently until combined. Let sit for 5 minutes. Stir and taste; season with additional salt and pepper if desired. Divide between bowls and sprinkle with parsley.

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Mushroom, Shallot and Goat Cheese Quiche

Fall is in the air — or at least, football is — and I’m more willing to turn on my oven.

Around this time of year, I also start wanting something savory and more substantial for breakfast than just yogurt. Good fuel before an early kickoff on Saturdays, and a bit more filling on a weeknight.

Enter the quiche. Versatile, simple, hearty, and portable. All you need is a couple eggs, cream (don’t substitute milk or half-n-half), and whatever vegetables, cheese, meat, and herbs you have hanging around. (Here’s one for spinach and bacon quiche).

Have a great weekend, and happy cooking!

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Mushroom, Shallot and Goat Cheese Quiche

1 1/2 tablespoons unsalted butter
2 shallots, finely chopped
1 pkg (8-10 oz) crimini mushrooms, sliced
1 tablespoon fresh minced thyme, or 1 teaspoon dried thyme
2 tablespoons goat cheese, crumbled (or substitute your favorite cheese)
3 eggs
2/3 cup heavy cream
Salt and pepper

In a large pan, melt butter over medium heat. Add shallots. Season with salt and pepper; saute until translucent, 2-3 minutes. Add mushrooms; season again with salt and pepper. Increase heat to high; sauté until browned and softened, 5-8 minutes. (Be sure the liquid absorbed into the mushrooms,  released, and then evaporated.) Add thyme; sauté for an additional 30 seconds. Pour mushrooms into a bowl to cool for at least 15 minutes.

Preheat oven to 350 degrees. Spread mushrooms across a 9-inch pie plate, discarding any liquid. Sprinkle with cheese. Combine cream, eggs, and additional salt and pepper; beat lightly to combine. Pour over pie plate. Carefully transfer plate to oven. Bake for 35 minutes, until center has puffed up uniformly and top is lightly golden-brown. Transfer to a wire rack to cool. Let sit at least 15 minutes before slicing. Serve slightly warm or room temperature.

Whole Roasted Cauliflower with Whipped Goat Cheese

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While flipping through my latest issue of Bon Appetit, a picture similar to this jumped out at me immediately.

I couldn’t not try out this appetizer. Whipped goat cheese? Um, yes please. This was not a tough sell.

???????????????????????????????If this seems a bit elaborate for a roasted vegetable, it is. It’s worth it. The cooking liquid gives it a spicy cook, the roasting makes it crispy, and the whipped goat cheese makes it memorable. Try this at your next casual dinner, served family-style.

I cut the whipped goat cheese in half, and it’s still well more than I need. I think it would be delicious on a burger, or an ear of corn. Any other ideas?

When a recipe calls for “dry” white wine, they mean one that isn’t sweet. I used an unoaked chardonnay, but use one you like.

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Whole Roasted Cauliflower with Whipped Goat Cheese

Adapted from Bon Appetit

Serves 6 as an appetizer

8 cups water
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed
2 oz. goat cheese
2 oz. cream cheese
1 oz. feta
3 tablespoons heavy cream
1 tablespoon olive oil plus more for serving
Coarse sea salt (for serving)

Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.

Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Blend cheeses and tablespoons oil in a food processor until smooth; season with sea salt if needed. Transfer whipped goat cheese to a serving bowl and drizzle with oil. Do Ahead: whipped goat cheese can be made 1 day ahead; cover and chill.

Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.