Pasta With Smoked Gouda Cream Sauce Food

TROTTOLE WITH SEAFOOD & SMOKED GOUDA ALFREDO

Steps:

• Cook the pasta in a large pot of salted water, until al dente. Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic, and cook for one minute. Whisk in the heavy cream, milk, Parmesan, onion salt, and pepper. Bring the contents of the skillet to a light simmer, stirring occasionally. Stir in the shrimp, scallops and crab. Continue to simmer until the shrimp and scallops are cooked through, stirring occasionally.
• Pour the cooked pasta into the skillet, and stir well to combine. Stir in the Gouda cheese, and season with salt and pepper, to taste.
• Garnish with fresh parsley.
• Enjoy!

PASTA PRIMAVERA WITH SMOKED GOUDA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat the olive oil in a skillet over medium heat. Stir in the zucchini, bell pepper, carrots, mushrooms, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for one minute more. Stir in the tomatoes, chicken broth, parsley, basil, oregano, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer until sauce thickens. Stir in the pasta and cook until heated through, about 2 minutes. Top with Parmesan and Gouda cheeses before serving.

PASTA WITH HAM AND GOUDA

Steps:

• Preheat oven to 375 degrees.
• In a medium saucepan, melt butter. Gradually whisk in flour, stirring constantly. Cook over medium heat until flour and butter are smooth. Gradually whisk in milk.
• Add nutmeg, salt, pepper and dried mustard.
• Reduce heat to low and cook, stirring frequently, until sauce is thickened. Remove from heat and stir in 1 1/2 cups of the cheese. Adjust seasonings, if desired.
• In a large bowl, combine pasta, ham, peas and cheese sauce. Pour into greased 9 X 13 casserole dish. Sprinkle top with remaining 1/2 cup cheese.
• Bake for 25 to 20 minutes. Let stand 5 minutes before serving.

STEAK PASTA

Steps:

• Bring a large pot of water to a boil and generously season with salt. Add pasta and cook to al dente, according to package instructions.
• Add 2 tablespoons of oil to a large, skillet (preferably cast iron) over medium-high heat and allow to come to temperature.
• Pat the steak dry with paper towels, then rub it with 1 tablespoon of oil and season 1 1/2 teaspoon Kosher salt and a 1/2 teaspoon black pepper. Rub all over to adhere. Sear the steak for 5 minutes on the first side, turn, and sear for 5 minutes more. Remove from the skillet and set aside.
• Add the remaining tablespoon of oil to the pan, followed by the onion, and sauté until softened, about 4 minutes. Stir in garlic and sundried tomatoes, and sauté for about 1 minute more.
• Sprinkle flour over vegetables and stir until the mixture looks pasty. Very slowly, stream in the warmed milk and stir until no lumps remain. Reduce the heat to maintain a simmer and allow to lightly simmer for 5 minutes, until the sauce has thickened slightly.
• Add the cheese, along with 1 teaspoon Kosher salt, 1/2 teaspoon black pepper, and the red pepper flakes. Stir until cheese is melted. Then, add the spinach in three additions, stirring just until wilted.
• Slice the beef into thin strips cutting against the grain, and cut into bite-sized pieces, if desired. Add steak to the sauce, serve over your favorite pasta, and enjoy!

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL

Steps:

• Cook the pasta according to the package directions. Drain and rinse under cold water until no longer hot. Set aside.
• Mix together the mayonnaise, milk, adobo sauce, 1 tablespoon of the vinegar, salt and pepper to taste in a small bowl.
• In a large bowl, stir together the pasta, mayonnaise dressing, halved tomatoes and cubed Gouda. Taste for seasoning, adding more salt and pepper, and even an extra teaspoon or two of vinegar if necessary. Stir in the basil. Refrigerate, covered, for 2 hours before serving.