Autumn Pasta

 

 

 

 

 

Lovely Autumn Pasta

pretty fall pasta_small

Look at these beautiful pastas from Torino, Italy!

Totally Natural, no Artificial Colors

went pasta shopping today_small

I found these  Autumn colored pastas when I was out shopping and I just knew that I had to have them.

Such lovely colors!

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I also knew that Gordon could make some excellent tasting dishes with these so I bought up several.  Here are the results of Gordon’s creations.

I’ll be posting a few recipes here that I think you will like.  I know that WE did!

Buon Appetito!

Julie and Gordon

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What’s for Dinner?  How About,

Gordon serving our Tuxedo Pasta_small

Gordon’s……..

Tuxedo Pasta Dinner_small

Tuxedo Pasta

beautiful bow tie pasta_small

Beautiful Bow Ties

Tuxedo pasta option_small

(See recipe below)

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But first up:

 Autumn Garden Shrimp Pasta

43 Our Autumn pasta dinner_small

Ingredients:

2, 1.1 lb. packages of Pasta

2 beautiful pasta for our meal_small

We used these long strips of curly edge pasta but you could use a tagliatelle, or any that you would prefer.  I don’t think that rules really matter much in cooking anymore anyway.

pastas 2_small

Chart of Pastas

Recipe Continued:

1 1/2 Zucchini Squash diced

1 Cup Butternut Squash diced

1 Jar Sweet Martini Onions

1/4 Cup Chardonnay Wine

1 Cup of Milk

4 T. Olive Oil

2 T. Butter or Margarine

4 T. All Purpose Flour

3/4 Cup Fontina Cheese

1/4 Cup Parmesan Cheese

2 Cups Spinach Leaves

2 Cups cooked Med. sized Shrimp

3 T. Sun Dried Tomatoes

1 T. Pink Pepper Corns

1 The ingredients for this pasta dish_small 2 beautiful pasta for our meal_small

Pictured are some zucchini, pre-cut butternut squash, sun dried tomatoes, sweet Martini onions, baby spinach, Chardonnay wine, and the pasta.

3 the shrimp_small

We also used shrimp and milk…

10 our cheeses for the recipe_small

both shredded Parmesan and grated Fontina cheese.

4 the spinach leaves_small 5 rinsing the shrimp_small

Be sure to wash your veggies and shrimp well!

6 chopping the zucchini ends off_small 6 chopping the zucchini_small

I sliced the zucchini length wise then into medium sized cubes.

6 chopping the zucchini 2_small 6 chopping zucchini into strips_small

6 then chop into bite sized chunks_small 6 chopping zucchini into chunks close up_small

Be sure to have all of your ingredients chopped and ready to cook before you cook your pasta noodles.

7 boiling our pasta water_small

Add some salt to the water to add flavor to the pasta.

8 adding the beautiful pasta_small 8 autumn pasta in the pot to boil_small

Do not break the pasta as it will slowly sink into the pot as it absorbs the water.

8 look at this beautiful pasta_small 9 boiling away_small

The pasta should only take about 10 min. to cook.

11 a holiday kitchen all lit up with lights and food_small

A Holiday Kitchen

Twinkling Lights, Festive Foods, Beautiful Holiday Foods

12 pasta boiling and veggies sauteeing_small

While the pasta is cooking, you can saute your vegetables, including the Martini onions, in about 2 T. olive oil.

12 sautee zucchini and squash_small 14 Gordon adding some cocktail onions to the pan_small

Add about 1/4 cup of your wine and saute until almost gone.

14 just look at that_small

Julie took a great picture of the sauteed veggies here!

15 emptying the pasta into the collander_small 16 the pasta is ready_small

Cook the pasta noodles until they have just a little bite to them.  Do not rinse them and save some of the pasta water for the sauce.

17 shrimp and spinach_small

The shrimp were medium sized and fully prepped.

21 in the sink_small

Pasta, Spinach leaves, and Shrimp Draining in the Sink

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Start your roux with some type of fat… butter, olive oil, bacon grease, etc…

I used 2 T. butter and 2 T. olive oil.

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Now, place in the same amount of flour (4 T.) and cook on low heat.  The more you cook the flour, the less liquid your roux can absorb.  I wanted a white sauce, so you cook the flour just enough to get the flour taste out… about 3 min. 

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Now add some milk… about a 3/4 cup at first and stir.  In about a 2 min. you will see the flour absorb the milk and the sauce will become thick.  Add about 1/2 cup more and stir again until the milk is absorbed.

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You have now made a Bechamel sauce.

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Once thickened again, add your cheese and stir until incorporated into the sauce.  

27 grating cheese_small28 grating cheese_small

27 adding milk_small

Add more milk if needed.

29 adding Parmesan cheese_small 29 the Parmesan cheese_small

Congratulations, you have now made a Mornay sauce.

  This is also a great fondue sauce.

30 now add the roasted veggies_small 31_small

Now, add your sauteed vegetables…

32 shrimp and spinach_small 32_small

then your spinach and shrimp…

33 beautiful photo of beautiful ingredients_small 33_small

and your sun dried tomatoes.

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Here is another great picture of the finished sauce.

Thanks Julie!

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Pour the sauce over the pasta in a large bowl and fold to combine.

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Place the pasta into your serving bowl and grate some more cheese over the pasta as a garnish.

41 grating cheese over pasta dish_small

Sprinkle with some pink peppercorns for color and taste.

42 autumn pasta_small 43 Our Autumn pasta dinner_small

Serve while still hot and Enjoy!

44 Gordons pasta plate_small

All you need is a good bread and this meal is complete!

46 option_small

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Breakfast The Next Day

The Leftover Butternut Squash Sweet Potato Pancakes

113 sweet potato pancakes_small_small

A tasty and healthy way to use up any leftover butternut squash from our pasta recipe above.

100 pancake mix ingredients_small 101 adding butter to the pan_small

Add your Butter Nut Squash to a pan of melted butter and saute until browned.

102 sauteeing the butternut squash_small

103_small 104 cooking some butternut squash_small_small

Finish cooking the squash in the microwave.

105 microwave_small

Mix your Sweet Potato pancake batter as per instructions.

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Pour in your Sweet Potato batter into the pan and add the sauteed squash by hand.

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Cook the pancake until the bubbles are firm and carefully flip with a spatula.

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Enjoy!

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Tuxedo Bow Tie Pasta

Tuxedo Pasta Dinner_small

Beautiful!  Delicious! 

Dinner and Clue_small

Our Dinner Plates

ingredients option_small

The Ingredients:

2, 1 lb. bags Bow Tie Pasta

1 1/4 Cup Milk

2 T. Butter or Margarine

2 T. Olive Oil

4 T. All Purpose Flour

1/2 Cup Fontina Cheese

1/2 Cup Reggiano-Parmesan Cheese

1/2 tsp Roasted Garlic Powder

1/2 Cup Frozen Peas

2 6 oz. Jars Marinated Artichoke Hearts, Drained and Chopped

Sea Salt and Fresh Ground Pepper to taste

Gordon cooking our Tuxedo Pasta_small

Start to boil the water for your pasta.

Now you can see why we call it Tuxedo Pasta.

Make your roux with some type of fat… butter, olive oil, bacon grease, etc…

I used 2 T. butter and 2 T. olive oil.

Now, place in the same amount of flour (4 T.) and cook on low heat.  The more you cook the flour, the less liquid your roux can absorb.  I wanted a white sauce, so you cook the flour just enough to get the flour taste out… about 3 min. 

Now add some milk… about a 3/4 cup at first and stir.  In about a 2 min. you will see the flour absorb the milk and the sauce will become thick.  Add about 1/2 cup more and stir again until the milk is absorbed.

This is called a Bechamel Sauce!

Gordons 4 cheese alfredo sauce_small

Once thickened again, add your cheese and stir until incorporated into the sauce.  

Once the cheese has melted into your Bechamel sauce, you have now made a Mornay sauce.

This is also a great fondue sauce.  Add your roasted garlic powder and salt and pepper to taste.

Turn the heat to low and stir occasionally.

beautiful fall colored pasta_small beautiful bow tie pasta_small

Add your pasta to the boiling water and cook as per directions.

When done, drain well and place into a large bowl. 

 the making of our tuxedo pasta_small

In a separate medium pot, place about 4 cups of water and bring it to a boil.  Turn off the heat and add 1 1/2 cups of frozen peas. 

Doing this will gently cook the peas and keep their bright green color.  After about 10 min. pour the peas into a large colander and drain well.  Open two jars of marinated artichokes and drain well.  Give the artichokes a rough chop, keeping them to bite sized chunks. 

Now add your peas and artichokes to the pasta as seen above.

adding the sauce to the bow tie pasta_small

Pour your Mornay sauce into your bowl of pasta, peas, and artichokes and fold gently.

 Tuxedo Pasta Dinner_small

Enjoy!

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CLICK HERE for Ghoulie’s Ghoulish Goulash

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