Meatless Mondays

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.