Best Pasta With Smoked Gouda Cream Sauce Recipes

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 SMOKED GOUDA CREAM SAUCE

Steps:

• pre-heat oven to 350 degrees F toss sliced mushrooms with one tablespoon oil, one minced garlic clove and salt and pepper to taste. Spread evenly on a baking sheet. Repeat with eggplant and arrange on its own baking sheet. Place both veggies in oven and bake until tender, about 20 minutes for the mushrooms and a little longer for the eggplant depending on the size of it's dice. Toss with a spatula once during baking and test with a fork for doneness. Melt butter in a large pan. Sprinkle flour over and whisk to create a rue. Let bubble until a golden color appears, about 3 to 4 minutes. Slowly whisk in the milk. Allow mixture to come to a simmer and thicken. Whisk in smoked gouda and stir to melt until mixture is smooth. Add diced cooked chicken and veggies, stir just to combine and heat through. Season with salt and pepper. Meanwhile, cook pasta according to package directions and drain briefly in colander. Place one serving of pasta on a plate and top with approx. 1/2 cup of sauce. Garnish with strips of roasted red bell peppers and a small pinch of red pepper flakes if desired.

CREAMY BAKED ASIAGO-GOUDA FETTUCCINE

Steps:

• Cook fettuccine in large pot of salted water until tender but firm to the bite, about 10 minutes; drain well.
• While pasta is cooking, in small skillet, saute shallots and garlic in 1 T butter over medium heat until tender; set aside.
• After fettuccine is done cooking, drain well in colander and then pour back into the same pot.
• Add the 6 T melted butter and coat pasta well.
• Next add the shallot mixture, parsley flakes, cayenne pepper and ground nutmeg; stir well.
• Next, add 1 cup grated Asiago cheese and 1 cup grated smoked Gouda cheese and combine well.
• Next, add the half-and-half and milk and combine well.
• Let the fettuccine sit for about 15 minutes so that the pasta soaks up the flavors of the sauce mixture.
• Bake, uncovered, at 350 degrees F for about 25 minutes, stirring occasionally.
• Enjoy!
• Let sit for about 5 minutes and serve.