Truffle And Vegetable Pasta Food

ROASTED VEGETABLE AND TRUFFLE MAC 'N CHEESE

Steps:

• Preheat the oven to 425 degrees F.
• Add the carrots, corn and broccoli to a large bowl. Add the coconut oil, season with salt and pepper and stir to coat the vegetables. Put the mixture on a baking sheet and roast until the broccoli tips are just browning and the corn is tender, 12 to 15 minutes. Set aside.
• Meanwhile, bring a large pot of water to a boil and season generously with salt. Cook the macaroni as directed on the package and begin to make the cheese sauce.
• Add the half-and-half, milk and both cheeses to a large saucepan set over medium heat and cook, stirring constantly to prevent sticking, until the cheese is melted and smooth and the sauce comes together. Season with 1/2 teaspoon pepper.
• Drain the macaroni well, add to the cheese sauce and stir to combine. Add the roasted vegetables and stir again to cover with the cheese sauce. Drizzle with truffle oil before serving.

PASTA WITH VEGETABLES

Steps:

• Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
• Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
• While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
• Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.

PASTA WITH FRESH VEGETABLES

Steps:

• Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.

TRUFFLE AND VEGETABLE PASTA

Steps:

• 1.Bring a pot of salted water to a rolling boil. Place dried porcini in a small bowl and submerge in 1 cup boiling water. Cover and let soak 10 minutes. 2. Make truffle butter: Pour porcini water through a fine-mesh strainer into a small saucepan and press on mushrooms to release liquid. Simmer liquid over medium heat until it reduces to 1/3 cup, about 3 minutes. 3. Turn off heat and, whisking constantly, incorporate butter one piece at a time into broth. The mixture should lighten and increase in volume. Take the saucepan off the burner and check to make sure sauce is just warm to the touch. Stir in truffles. Off Duty Fall Entertaining Click to view a collection of fall-related food, travel and decorating articles from Off Duty. 4. In a food processor, blend truffle butter until creamy, about 10 seconds. 5. In the pot of boiling water, blanch broccoli rabe until bright green and al dente, about 30 seconds. Remove and repeat with Brussels sprouts. 6. Bring water back up to a rolling boil and add pasta. Cook until al dente, about 3 minutes, then drain. 7. While pasta cooks, set a large sauté pan set over medium heat. Swirl in oil and add shallot. Once shallot is soft and translucent, add truffle butter. Once mixture starts to bubble, add cooked pasta and vegetables. Sauté for 30 seconds, tossing to coat with sauce. Add chives and Parmesan and toss for another 30 seconds. Season with salt and white pepper to taste. 8. Distribute pasta among four bowls. Spoon extra sauce over each and garnish with truffle shavings, if you like.

TRUFFLE MAC & CHEESE

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Cook the pasta in salted water 2 minutes under the recommended cook time. Reserve 1 cup of the pasta water.
• Melt the butter in a large pot over medium heat. Add the onions and thyme, then squeeze in the roasted garlic flesh from the skin and cook to soften the onions, 2 to 3 minutes.
• Sprinkle over the flour and cook for a minute or two. Stir in the heavy cream and reserved pasta water. Add the mascarpone, truffles, pepper, salt and paprika. Stir to combine. Add 1 1/2 cups of each cheese and stir to melt.
• In the prepared baking dish, layer half of the pasta, half of the remaining cheese, the remaining pasta and then top with the remaining cheese. Bake until bubbly, about 10 minutes, then broil until golden, 3 to 4 minutes. Allow to sit for a few minutes before serving.
• Preheat the oven to 375 degrees F.
• Cut the top quarter off each garlic bulb. Place the bulbs in a pie pan and drizzle the tops with olive oil. Sprinkle with salt and pepper. Cover with foil and bake until the garlic is roasted and soft, about 45 minutes.

PASTA WITH MUSHROOM AND SEASONAL VEGETABLE

Steps:

• Chop the onion and gently saute in a little olive oil to soften. Add mushrooms, then the chopped pepper and finally the green beans. Simmer for 3 minutes.
• Add sherry and simmer on higher heat for 5-10 minutes. Meanwhile boil pasta in salted water.
• When the sherry has reduced, lower heat and add a teaspoon of mustard and combine before blending in the milk.
• Dissolve cornflour in a little water and add to sauce stirring constantly until thickened. of milk. Continue to simmer the sauce over low heat until pasta is ready.
• Add a tablespoon of pasta water to the sauce before draining the pasta and then add the pasta to the sauce and combine - this adds to the flavour very significantly.
• Add salt & black pepper to taste. Tumble pasta and sauce into bowls and sprinkle with grated Parmesan.
• You can use any other vegetables in season but the mushrooms are essential.

ROASTED ROOT VEGETABLES WITH TRUFFLE OIL & THYME

Steps:

• reheat oven to 425*.
• Place potatoes, carrots, parsnips, onion & garlic onto a sheet pan.
• Drizzle the vegetables with olive oil. Add thyme, Sprinkle with salt & Pepper. Toss together.
• Place on top rack of oven and roast 20-25 min until tender. Remove sheet pan from oven, stir vegetables & drizzle with truffle oil. Place back in oven for another 5 minute Remove thyme sprigs and Garnish with Fresh Thyme if desired. Enjoy.