Saturday, August 18, 2012

Roasted Veggies and Penne

I finally tried a recipe with goat cheese and it was amazing! How did I not know about goat cheese?  I thought it tasted like cream cheese but a little tangier. This recipe is adapted from Giada DeLaurentis. The flavors are very distinct and it is easy to make. My taste testers were split on this recipe, but the majority loved it!
1 butternut squash, peeled, seeded and cut into 3/4 inch cubes
1 onion or 2 shallots, diced
olive oil (to mist the above ingredients)
Kosher salt and coarsely ground black pepper
12 oz box of penne pasta (I used organic)
7 ounces goat cheese (I used 2 - 3.5 ounce packages - see picture below)
1/2 cup fresh basil leaves, cut into small pieces
Let's put it all together:
Preheat oven to 400F. Line a baking pan (or large cookie sheet 11x15) with parchment paper. Using an oil mister or your hands, lightly mist olive oil over the squash and shallots (or onions). Mix them around with your hands a little and spread the veggies in a single layer on the baking pan. Season with salt and pepper to taste. Bake 45 minutes until the veggies are cooked then set them aside to cool a little.
Boil your penne pasta in a large pot of salted (using Kosher salt) water. Cook the pasta so it is still a little firm when you bite into it. Mine took about 10 minutes. I did not drain my pasta but used a slatted spoon to remove the pasta from the pan. Place the goat cheese in a large glass serving bowl, then spoon the pasta over the goat cheese, the cheese will start to melt. Start adding some pasta water, I used a little more than a cup. Stir the pasta and goat cheese with a spatula or wooden spoon. It should turn into a creamy sauce, then add your baked veggies and the basil. Gently stir to mix and season with salt and pepper to taste. That's it! Enjoy!

Love and peace,
~ Simply Tammi

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