Recipe for Walnut Rosemary Pasta and Cauliflower Gorgonzola Cheese Casserole
If you are a pasta lover, and who isn’t, then you want to test every pasta dish and even create some of your own. In this hub I share two among the many pasta dishes I love. You may have tried something similar before, but if you haven’t go ahead and try these recipes. You might be pleasantly surprised. Both are meatless but are rich and flavorful. The first one which I call "rosemary walnut pasta," is an almost vegan recipe, except for the anchovies that is added for flavor. There are no dairy products. In fact you can skip the anchovies and make it completely vegan. The second dish which I call "cauliflower gorgonzola casserole," is rich and creamy. There is milk, butter, and cheese involved. It is a great winter time pasta dish, that is best enjoyed hot right out of the oven.
The first pasta dish, "Rosemary Walnut Pasta" is simple to make but is very tasty and satisfying and also very healthy. Those who are trying to keep their weight under control can indulge in this pasta once in a while, the fat content is relatively not so high and walnut is known to help with the body"s fat intake. The second pasta dish "Cauliflower Gorgonzola Casserole" is a comfort food and is very rich, creamy, and hearty.
Walnut Rosemary Pasta
½ a cup chopped walnuts
¼ cup chopped fresh rosemary leaves
4 Tbsp olive oil
4 anchovy’s fillet
1 clove garlic minced
1 pound pasta
¼ tsp salt
¼ tsp pepper
In a big pot boil water and cook the pasta.
Mean while in a deep pan heat the olive oil and garlic.
Cook until garlic is translucent about 3 minutes.
Add the anchovies and cook for a minute while stirring.
Add the rosemary leaves stir and cook for about 5 minutes
Add most of the chopped walnut leaving some to garnish the plates and cook for a minute.
Add salt and pepper and remove from heat.
Remove pasta from heat while it is al dente and drain in a colander.
Place the pasta in the walnut, rosemary mixture and coat it well.
Serve immediately and garnish each plate with the remaining walnut pieces.
Cauliflower Gorgonzola Casserole
Here is the other hearty pasta dish that is also healthy and nutritious.
1 head cauliflower
1 cup of milk
2 Tbsp all purpose flower
4 Tbsp butter
¼ tsp freshly grated maze
½ cup grated parmesani reggiani
½ cup Gorgonzola cheese grated
Salt and pepper to test
Boil water in a big pot and add 1 pound Pennie.
Remove from heat and drain when barely al dente.
Cut the cauliflower into florets and steam until it is tender and crisp.
Make the bechamel sauce
Add the maze to the milk and heat it on low making sure it doesn’t boil, and remove from heat.
In a sauce pan melt the butter and add the flour gradually while whisking vigorously
Whisk the flour butter mixture until it is smooth and there are no lumps.
Add the warm milk slowly while whisking rapidly.
Beat the mixture to a smooth creamy consistency.
Add salt and pepper.
Add most of the parmesan cheese to the white sauce and mix well.
Add the cauliflower and pasta to the white sauce and mix well.
Transfer the pasta, cauliflower, white sauce mixture to a greased baking pan.
Sprinkle with the gorgonzola cheese and the rest of the parmesan.
Bake at 450 degrees for 20 minutes.
Cauliflower Gorgonzola Cheese Casserole
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