- 1 tablespoon olive oil
- 1/2 pound red beets
- 8 ounces whole wheat fettuccine pasta (store bought or homemade)
- 1/4 cup heavy cream
- 3 tablespoons lemon juice
- 1/4 cup pasta water
- 2 tablespoons fresh dill, plus extra for topping
- 1/4 teaspoon salt
- Toasted walnuts, for topping
- Feta, for topping
- Preheat oven to 375˚. In a roasting pan, toss beets with olive oil and sea salt. Cover the pan with foil and place in the oven. Roast for around one hour- until beets are tender. Remove from the oven and let cool enough to handle beets. Peel the beets and cut into chunks.
- While beets are cooling, cook pasta according to directions. Drain and place in a bowl.
- In a blender, combine beets with heavy cream, lemon juice, 1/4 cup pasta water, dill, and salt. Puree until mostly smooth. Taste and add more salt if desired.
- Add the beet puree to the pasta and toss until the pasta is well coated, adding more pasta water if desired to thin out the puree. Top the pasta with crushed toasted walnuts, feta, and dill if desired.
- 8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand
- 4 tablespoons butter, divided
- 3 cloves garlic, minced, divided
- 16 ounces fresh mushrooms, sliced
- 2 tablespoons flour (or whole wheat flour)
- 1 teaspoon herbes de provence
- 1½ cups milk
- salt and pepper to taste
- 3 tablespoons olive oil
- additional ¼ cup water, broth, milk or cream (optional)
- ¼ cup fresh parsley (more to taste)
- Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
- Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
- Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
- Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.
- 1 – 1.5 lb boneless, skinless chicken breasts, cubed
- ¾ – 1 lb cremini mushrooms, sliced (you can also use button mushrooms, but I prefer cremini)
- ½ cup all purpose flour
- 1 tablespoon oil
- 3 tablespoons butter
- 2 cloves garlic, minced
- 4 oz prosciutto, sliced or torn into thin strips
- 3 cups chicken broth, plus more to thin the sauce
- 2½ cups Marsala wine
- 12 oz pasta of your choice
- Salt and pepper, to taste
- ¼ cup parmesan cheese, grated
- ¼ cup heavy cream
- Parsley, to garnish
- Place the cubed chicken and the all purpose flour in a sealable plastic bag and shake well to coat. Set aside.
- In a large, high walled skillet or pot, heat the oil over medium-high heat, until warmed but not smoking. Add in the butter and let melt. Once the butter is melted and warmed, add in the garlic, proscuitto, mushrooms, and chicken. Cook until chicken is browned on each side, turning and stirring often, about 5 minutes.
- Add in the chicken broth and wine and scrape the bottom to remove any browned bits from the bottom of the pan. Mix well and add in the pasta. Season with salt and pepper, to taste.
- Bring to a low boil and then reduce to a simmer. Simmer, stirring occasionally, until the pasta is cooked to al dente, about 12 minutes. If you find that you need more liquid, add slightly more chicken broth. Keep in mind, the pasta may peak out a bit from the liquid, but as long as you stir and mix occasionally, that is okay.
- When the pasta has cooked to al dente and the sauce has reduced, mix in the parmesan cheese and heavy cream. Stir to combine and let warm through for an additional 3-5 minutes, stirring occasionally. Garnish with parsley and serve.
- 1 lb. whole wheat penne pasta
- 1 head cauliflower (about 6-7 cups of florets)
- 3 cups reduced sodium chicken broth, divided
- ¾ cups milk
- ¼ cup olive oil
- 1 teaspoon salt
- 2 cloves garlic
- 24 ounces fresh sliced mushrooms
- 4 tablespoons butter, divided
- 1 cup shredded Gruyere cheese
- fresh sage, sliced into thin ribbons
- Bring a large pot of water to boil. Cook the pasta for 5 minutes – it should still be a little firm. Drain, toss with a drizzle of oil, and set aside.
- Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Meanwhile saute the minced garlic with a tablespoon of butter. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and sauteed garlic. Puree until very smooth. You might need to do this in batches.
- Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saute until golden brown.
- Toss the cooked pasta, cauliflower sauce, and mushrooms together. Add the remaining cup of broth to help the consistency stay saucy.
- Transfer to a deep 9×13 baking dish. Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. Some of the moisture from the mushrooms will seep out – give it a quick stir to reincorporate it and make it creamy. Top with fresh sage ribbons.
http://www.marthastewart.com/354752/basic-pasta-dough 2 1/3 cups unbleached all-purpose flour, plus more for kneading 4 extra-large eggs this recipe sucks, find a better one. more flour.