Tomato Soup with Fresh Pasta

This tomato soup is so easy and delicious. It took me about a half hour to make the entire recipe. Soups are so great because you can store them and save it for another time. You can bring it on the go for lunches or dinners.

Ingredients:
2 Tbsp. butter or olive oil
1 onion, chopped
2 cloves garlic, minced
5 vine ripe tomatoes cut into quarters
1 Tbsp tomato paste
4 cups no sodium chicken broth
1 bay leaf
1 Tbs fresh Basil

1 tsp salt and pepper

1 tsp red pepper flakes
1 Tbs fresh squeezed lemon juice
2 Tbs fresh parsley
rotini, macaroni or shell noodles (optional)

Put all these ingredients into a large soup pot except for the lemon juice and parsley. Let them all simmer for about 20 min. After simmering is done add lemon juice, then use a hand blender to puree the ingredients together (you could use a regular blender, but an immersion blender cuts the time way down).

Meanwhile, cook noodles according to package instructions. Drain, and add noodles to finished soup. Top with fresh Parmesan and Parsley.

Four Cheese Mini Rigatoni Pasta Skillet

Holidays can be hard when your a vegetarian. Most holiday traditions include cooking ham or turkey and preparing cold cuts of meat and cheese as an appetizer. For this easter I tried to think of the perfect comforting dish that would satisfy everyone in my family. Mac and cheese has always been a favourite of mine. Its so rich and comforting. This recipe includes four types of cheese, a bit of nutmeg, lots of butter and lots of milk. The mini rigatonis add a nice look and texture to the dish. A perfect holiday side or main!

Ingredients:
1 pound mini rigatoni pasta
1 shallot, sliced
2 garlic cloves, minced
1/2 teaspoon olive oil
5 tablespoons unsalted butter
1/4 cup flour
2 cups milk
1/3 cup mascarpone cheese
8 ounces freshly grated gruyere cheese
8 ounces freshly grated sharp cheddar cheese
8 ounces freshly grated fontina cheese
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1/3 cup panko bread crumbs

Preheat oven to 375 degrees. Grate cheeses, placing them together in a large bowl. 

Boil water and prepare pasta according to directions.

Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft.

Add in garlic and cook for 30 seconds. 

Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. 

Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes.

Season with salt, pepper and nutmeg, then tasted and season more if desired. Add pasta to the skillet and toss thoroughly to coat.

Sprinkle the top of the mixture with remaining cheeses and breadcrumbs.

Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.

Pesto Spinach Pasta Bake with Asiago Cheese

Ingredients:
12 ounces pasta
5 cups fresh baby spinach, roughly chopped
2 large shallots, peeled and chopped
4 cloves garlic, minced
1/2 cup Asiago cheese, grated
1/2 cup low-fat Greek yogurt
1/2 cup heavy cream
1/2 cup basil pesto, homemade or jarred
1/4 to 1/2 teaspoon salt
Freshly ground black pepper
2 large eggs


Heat the oven to 350 degrees and lightly grease an 8x8 or 9x9-inch square baking dish with baking spray. 

Bring a large pot of salted water to boil over high heat and add the pasta. Cook according to package instructions, drain, and set aside.

While the pasta is cooking, in a large bowl toss together the chopped spinach, shallots, garlic, and cheese.

In a separate bowl whisk together the yogurt, cream, pesto and eggs. Taste and add salt as desired, depending on the saltiness of the pesto. Stir in a generous quantity black pepper.

Stir the cooked pasta together with the spinach and shallot, then pour in the sauce and toss to coat. Spread in the prepared baking dish and top with extra cheese if desired.

Bake for 30 minutes or until golden-brown on top and lightly bubbling.

Let cool for 5 to 10 minutes then serve.

Lightened Tagliatelle Alfredo

Alfredo has become one of my favourite pasta sauces. However, it is also one of the worst for you. It's loaded with cream, butter, and cheeses that are just not good for you. When I came across this lighter version with low fat milk, cream cheese and less then a cup of cheese I just had to try it out. This turned out better then I ever could of expected. Something I am definitely going to continue to make if I ever have a craving for that comfort food.

Ingredients:
1 tbs butter
2 garlic cloves, minced
1 tbs all-purpose flour
1 1/3 cups 1% low-fat milk
3/4 cup Parmesan cheese, finely shredded
1/2 cup low fat cream cheese
1/4 tsp salt
8 oz Tagliatelle (or Fettuccine, Spaghetti)
1 tbs basil, chopped
Freshly ground black pepper, to taste


Boil water in a large pot. Add Tagliatelle and cool until al dente.

Meanwhile, melt butter in a saucepan over medium heat. Add garlic and cook just till fragrant, about 30 seconds, stirring frequently.

Whisk in flour, then gradually whisk in milk, stirring constantly till mixture thickens, about 3-4 minutes. Add the Parmesan, cream cheese, and salt, stirring till cheese melts. Stir in basil.

Add hot, drained pasta and toss to distribute. 

Creamy Basil Pesto Fettuccine Alfredo

Pesto... Cream... Fettuccine... do I need to say more? 

Ingredients:
1 tbs olive oil
2 cloves of garlic, minced
300ml heavy cream
2 tbs pre-made basil pesto
Salt and pepper to taste
375g/ one package fettuccine
Finely grated parmesan cheese to garnish

in a large pan, heat up the olive oil over medium heat. Add garlic and saute for 30 seconds.

Add cream and basil pesto and cook until the sauce is bubbling. Season with salt and pepper. 

Cook the fettuccine according to the packet instructions. Drained and add to the cream sauce. Toss until well combined.

Serve with parmesan cheese.

Cajun Chicken Fettuccine Alfredo

Yesterday the deHaan's had their first christmas celebration and I just had to make the meal. I started with a deep fried wonton stuffed with sharp cheddar and parmesan cheese. I then made this cajun chicken alfredo. This sauce is so creamy and filled with the best cheeses. The cajun chicken added a nice spice to the pasta. Together it made a great paring and something I will make again and again.

Ingredients:
4 small chicken breasts
1 ½ tbs Cajun blackening spice
2 tbs butter, divided
1 tbs olive oil
2 garlic cloves, minced
1 cup grape tomatoes, halved
1/4 cup dry white wine (or chicken broth)
1 1/2 cup heavy cream
1 1/2 cup good quality,grated Italian cheeses (I used a blend of asiago, parmesan, and fontina.)
3 oz. goat cheese, crumbled
1 tsp kosher salt (or more)
1/2 tsp ground black pepper (or more)
1 pound fettuccinie
Chopped parsley and basil 

Chicken:

Preheat oven to 350 degrees.

Pound each chicken breast flat with a mallet between two sheets of plastic wrap. 

Set flattened breasts on a clean plate.

Sprinkle a heavy amount of blackening spice on both sides of each chicken breast and rub into pieces.

Heat 1 tablespoon of the butter and olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes.

Flip chicken and sear the other side until very brown, about another 2 minutes.

Place browned chicken onto a greased baking sheet, and bake for 15 minutes, or until chicken is cooked through and no longer pink inside. (depends on size of chicken)

Remove chicken from the oven and thinly slice. Set aside.

Sauce:

Cook pasta according to package. While pasta is cooking start sauce. 

Using the same skillet, pour in the dry white wine (or chicken broth) into the skillet and whisk to incorporate the seasoning from the chicken, about 2 minutes. Add the garlic and tomatoes to the pan and sauté to soften, about 2 minutes.

Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for about 4 minutes. The cream will reduce slightly.

Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.

Remove from heat and add chopped parsley and basil. Pour in pasta and chicken. Stir until everything is combined.

Serve!

Butternut Squash Pasta Skillet

So I love homemade mac n cheese and this is a great light alternative for it. Its made with butternut squash and fontina cheese. Instead of using multiple cups of cheese only 2 cups are used in the whole recipe! I must say you will not only get seconds but thirds...

Ingredients: 

3 cups pasta shells (whole wheat or regular)

4 1/2 cups cubed butternut squash

2 tbs olive oil

1/2 tsp salt and pepper

1/4 tsp nutmeg

3/4 cup low sodium chicken or vegetable broth

1 1/2 cup skim milk

1 1/2 cups grated fontina cheese

1/2 cup grated parmesan cheese

2 tbs butter

1/8 tsp hot sauce (optional)

2 tbs panko bread crumbs

fresh herbs such as basil (optional)

Preheat oven to 375 degrees. Prepare pasta according to box directions.

Heat a large cast-iron skillet over medium heat. Add oil, then toss squash with salt, pepper and nutmeg. Add stock and cover for 15 - 20 minutes until squash is soft. Remove cover and reduce heat to low. Mash squash with fork or potato masher until all chunks are removed.

Add milk and 1 cup of fontina cheese. Add parmesan and stir until melted and smooth, about 5 minutes. Stir in butter until incorporated. 

Fold in pasta until all is coated. 

Top with remaining fontina cheese and panko bread crumbs. Bake for 15 minutes until cheese has melted and crumbs have turned golden brown. 

Serve with herbs.

Eat!