Mean Green Pasta, with Goat Cheese!

 

I didn’t want to go to the store yesterday so I whipped up this pasta with all stuff we had in the fridge/freezer/pantry. I like this frozen Kale/Spinach mix from Costco, it’s great for smoothies and cooking! Soft goat cheese is a great base for sauces. It’s melts down so easily and pairs well with just about anything.

{serves 3-4}

  • 1 box Banza penne (or pasta of your choice)
  • 3 oz goat cheese
  • 3 garlic cloves
  • 1/4 white onion
  • 5 cups frozen greens
  • juice of 1/2 lemon
  • 1 tsp mustard seeds
  • 10 green beans
  • 1/4 cup pistachios
  • olive oil
  • parmesan and red pepper flakes for garnish
  1. mince garlic and chop onion, heat oven to 350º F
  2. heat olive oil in a large skillet or wok and add garlic, onion and mustard seeds
  3. when the onion has turned opaque add the greens, you can use any frozen greens you’d like, squeeze in lemon juice
  4. meanwhile bring salted water to a boil for pasta (according to box instructions)
  5. when greens are heated add goat cheese and stir until it’s well incorporated
  6. cook pasta, toast pistachios for 5-7 minutes or until smelling toasty
  7. once the goat cheese is melted and stirred in, turn off heat and cover the sauce
  8. chop green beans removing ends, chop pistachios roughly and set aside
  9. serve green sauce over pasta, top with green beans, pistachios, red pepper flakes and parmesan

© 2018, domenicadreamsofcalamari. All rights reserved.

Penne with Tomato-Goat Cheese Sauce and Sauteed Spinach

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This is a super simple, pretty healthy and wholly satisfying meal. Also very affordable. These were all just things I happened to pick up at Trader Joe’s the other day.

(serves 1)

  • 4 oz goat cheese
  • 2 cloves minced garlic
  • 10 cherry tomatoes
  • 2 tbsp olive oil
  • red chili flakes
  • 2 cups whole wheat penne pasta
  • 2 sprigs rosemary
  • 3 generous handfuls of spinach
  1. heat olive oil in a medium sized pan over medium high heat add (minced) garlic and tomatoes and cover
  2. cook pasta according to instructions
  3. once tomatoes start to blister, pop them with a knife or fork and add goat cheese
  4. once goat cheese starts melting, mix it with the tomato juices and add rosemary (remove from stem), bring down heat and let simmer
  5. when pasta is finished, drain and quickly steam spinach in the pasta pot with a couple teaspoons of water
  6. remove spinach with tongs, shaking off excess liquid, and add it into the goat cheese sauce pan and take that off the heat, season with salt and pepper to taste
  7. pour sauce over pasta, sprinkle with chili flakes, pour yourself a glass of wine and dig in!

© 2016, domenicadreamsofcalamari. All rights reserved.

Pasta in Red Wine Mushroom-Tomato Sauce with Swiss Chard

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There’s nothing like a hearty red sauce on a rainy day. When I was growing up my mom always used to make big batches of red sauce on rainy days (which weren’t often because I grew up in San Diego). I remember coming home to the smell of a full-bodied pasta sauce that had been simmering all day. It was like her version of baking cookies.

  • 1 can tomatoes (diced ideally)
  • 1 cup red wine
  • 10 crimini mushrooms
  • 1 large shallot
  • 2 cloves garlic
  • 2 pats butter
  • 2 tbsp olive oil
  • salt/pepper
  • pasta (to serve four)
  • 1 bunch swiss chard
  • 1/2 cup parmesan cheese (plus more for grating)
  • 1/4 cup saucisson (dried sausage) or prosciutto
  1. melt butter in large pot with olive oil over medium low heat
  2. mince garlic and slice shallot, add to the pot
  3.  slice mushrooms and add to the pot when shallots are browned
  4. add the wine and let simmer until mushrooms turn dark brown
  5. dice saucisson into small pieces and grate parmesan, add to the sauce
  6. add tomatoes, cover and let cook down, stirring occasionally for about 15 minutes
  7. cook pasta according to directions
  8. in a medium sized pot steam swiss chard briefly, then drain and add to the sauce, grate parmesan and add to sauce then add pasta into the pot, serve with crusty bread and more parm and red wine

© 2015, domenicadreamsofcalamari. All rights reserved.

Baked Sweet Potato and Cauliflower Mac n Cheese

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Two of my favorite things are food and friends. I aim to enjoy both as much as possible. I love cooking with friends too and last night I had the pleasure of making some tasty, unconventional mac n cheese with my friend, for my friends to eat on our cute patio with some beers and good conversation. What more do you need? ‘Twas a delicious night.

*guest chef spencer moore, recipe interpreted by domenica berman

**serves many people

 

 

 

  •  2 sweet potatoes
  • 500 grams/17.6 oz pasta
  • 1/4 cauliflower
  • 2 cloves garlic (minced)
  • 2 pats butter
  • 3 cups mixed cheeses (we recommend raw cheddar, sharp cheddar and gouda)
  • 1/4 cup Parmesan cheese
  • 1/2 cup bread crumbs
  • olive oil
  • salt/pepper
  1. poke sweet potatoes with a fork a few times, drizzle with olive oil, wrap in tin foil and bake at 350°F for about an hour, until soft and mushy, remove and let cool
  2. in a food processor, blend them with a little olive oil and either water, milk or chicken broth to thin
  3. blend cheeses in the food processor (might want to clean it first) until it’s a curdy texture, cottage cheese-like
  4. move your sweet potato sauce into a medium sized skillet and gradually add in cheese as you go
  5. season with salt and pepper to taste
  6. cook pasta but slightly under cook it (like 3 minutes under the suggested time because you’re going to bake it after)
  7. mince garlic and heat butter in a medium sized sauce pan, then add garlic to the butter
  8. cut cauliflower into bite sized pieces and throw em in the sauce pan, cover and cook over medium high heat until tender
  9. pre-heat oven to 350°F
  10. mix the sweet potato sauce into the pasta, add the cauliflower when cooked through
  11. spread the pasta concoction into a large rectangular baking pan and sprinkle bread crumbs over, bake for 20 minutes or until starting to brown
  12. remove and sprinkle parm over, put under broil for 10 minutes or until golden and crispy

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© 2015, domenicadreamsofcalamari. All rights reserved.

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