Monday, October 14, 2013

fall eats: mushroom and zucchini baked pasta

It's fall in SF which means warm days (and nights!) one day and the sweater and boot weather the next. The east coaster in me needs to live seasonally-- so no matter what the weather outside says, it's October. That means pumpkin candles, cozy meals with lots of wine and fall decor. Yes I may be sweating in the kitchen, but it's tradition, dammit!

I found some fun fall decorations for my apartment so that is slowly coming together. I am still on the hunt for a wreath, or perhaps a pinterest inspired craft, for my front door.

To go with all of that, I have been making tons of comfort foods--the latest being a rich and cozy baked pasta with grilled mushroom, zucchini and onions--covered in cheese of course.

mushroom and zucchini baked pasta
5-6 medium sized cremini mushrooms, sliced
1 medium sized zucchini, sliced into half moons
1 small onion, diced
1/2 box of pasta (I used campanelle, which really held the sauce and ingredients in, but use whatever you like. a penne would work too)
1 cup of whole milk ricotta
3 ounces of goat cheese, softened
1/4 cup of shredded mozzarella
a handful of parsley, minced
salt, pepper and red pepper flakes for seasoning
2 tablespoons of butter

  • preheat oven to 350, heat pan with 1 tablespoon of butter
  • once pan is heated, add zucchini, let it cook for about 2 minutes, then add mushrooms and salt and pepper to taste
  • bring up a pot of water to a boil, add salt and add pasta once boiling--under cook the pasta by about 2 minutes
  • let that cook for about 4 minutes and add diced onion and red pepper flakes (a half teaspoon will give you a slight amount of heat, add more if you want more heat) and about half of the parsley
  • lower the heat and add remaining butter and let it cook down
  • mix together the goat cheese, ricotta, more salt and pepper and a sprinkle of parsley (reserve a bit for garnish)
  • once pasta is done, turn off your pan and add pasta in with the vegetables, with a splash of the pasta water and ricotta/goat cheese mixture
  • stir until well mixed,  transfer to an oven safe dish, coated in pam, then sprinkle with mozzarella
  • let it cook for about 5 minutes, until mozzarella is melted and bubbly
  • scoop out and garnish with parsley, serve!
serves two

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