Penne With Creamy Walnut Sauce Food

PENNE WITH CREAMY GARLIC SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in small saucepan, melt butter; add garlic (I add the extra olive oil now).
• Cook over medium heat 1 minute.
• Add flour; cook 1 minute, stirring constantly.
• Stir in broth and milk or cream.
• Cook, stirring frequently, until sauce boils and thickens.
• Add parsley, salt, pepper and Parmesan cheese; stir until cheese is melted.
• Toss hot pasta with sauce; serve immediately.

CREAMY PARMESAN PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the flour, bouillon, garlic powder, parsley, oregano and pepper. , In a small nonstick skillet, saute the mushrooms, onion and red pepper in oil until tender. Stir in flour mixture. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese. Drain pasta; add to mushroom mixture and stir to coat.

FOODCHANNEL EDITOR

Steps:

• 1 Bring a large pot of water to a boil over high heat. In a large fry pan over medium-low heat, melt the butter. Stir in the Gorgonzola, mashing it with a wooden spoon. 2 Add the cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 3 minutes. Do not allow the sauce to boil. Remove from the heat and stir in the Parmigiano-Reggiano and pepper. 3 Meanwhile, add the salt and pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water. 4 Add the pasta to the sauce along with the walnuts and stir to combine. Add as much of the reserved cooking water as needed to loosen the sauce. 5 Warm briefly over low heat to blend the flavors and serve.

PENNE WITH SWISS CHARD AND LEEKS IN A WALNUT CREAM SAUCE

Steps:

• In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables. Cover the skillet with a lid and cook for 5 minutes. Remove the cover and waxed paper. Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture stirring occasionally, uncovered for 5 minutes more. Increase the heat to high and reduce liquid until almost evaporated. Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened. Season with salt and pepper. Transfer cooked pasta to a large bowl. Add the sauce, toasted walnuts and toss to combine. Transfer pasta to serving plates and sprinkle with tarragon or parsley. Serve with freshly grated Parmesan cheese.

CREAMY PENNE PASTA WITH WALNUTS

Steps:

• Cook pasta according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add the walnuts, garlic, salt, pepper flakes and pepper; saute 1 minute longer. Remove from the heat., Stir in brandy; cook over medium heat until liquid is evaporated. Stir in cream; bring to a gentle boil. Reduce heat; cook for 4-6 minutes or until slightly thickened, stirring occasionally. , Drain pasta; toss pasta and parsley with cream sauce. Garnish with cheese if desired.

PENNE WITH CITRUS CREAM SAUCE

Steps:

• In a 3-quart saucepan bring 2 quarts salted water to a boil for pasta.
• With a sharp knife cut peel and pith from grapefruit and oranges. Working over a bowl cut grapefruit and orange sections free from membranes, transferring sections to a plate, and halve them. Squeeze excess juice from membranes into juice in bowl and reserve 1/4 cup juice.
• In a 12-inch skillet combine reserved juice, and cream and heat sauce over moderate heat until butter is just melted. Keep cream sauce warm over very low heat.
• Add pasta to boiling water and cook until al dente. Drain pasta well in a colander. Add pasta, fruit, Parmesan, and parsley to sauce and toss with salt to taste until most of sauce is absorbed.

PENNE WITH CREAMY WALNUT SAUCE

Steps:

• Bring a large covered pot of water to a rapid boil.
• While the water heats, wash the spinach and transfer it to a separate large pot.
• The water clinging to the leaves should provide enough moisture to steam it.
• Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green.
• Drain.
• In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and puree until smooth, working in batches if necessary.
• Add pepper to taste and set aside.
• When the water boils, stir in the pasta, cover, and return to a boil.
• Then uncover the pot and cook until the pasta is al dente, about 7 minutes.
• While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside.
• Drain the pasta and serve immediately in individual warmed bowls, topped with spinach-walnut sauce and several steamed broccoli spears.
• Sprinkle with grated Parmesan cheese, if you wish.
• Enjoy!

PENNE WITH ASPARAGUS AND CREAM SAUCE

Steps:

• Prepare pasta according to box directions.
• While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
• Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
• Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
• Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
• Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
• Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.

PENNE WITH GORGONZOLA AND WALNUTS

Steps:

• Cook the pasta in boiling water until firm but tender.
• In a large skillet, heat the butter and oil.
• Add the sage, ham, shallots, and walnuts, and cook over medium until the ham begins to brown and the shallots become tender and translucent.
• Add milk, cream, and gorgonzola, and stir and cook until the cheese is melted and the sauce is smooth, about 2 minutes.
• Reduce heat to low, add the nutmeg and Parmesan, and toss with cooked pasta.
• Top with more Parmesan.