The Spicy Olives Mushroom And Smoked Gouda Pasta 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.

SPICY PASTA SALAD WITH SMOKED GOUDA, TOMATOES AND BASIL

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.
• Make the dressing: Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.
• In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.

MUSHROOM AND SMOKED GOUDA PUFF

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender, about 5 minutes. Stir in thyme, salt and pepper., Unfold puff pastry. Spread mushroom mixture to within 1 in. of edges. Sprinkle with cheese. Roll up jelly-roll style; pinch seam and ends to seal. Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg and water; brush over pastry. Cut slits in top., Bake until golden brown, about 30 minutes. Let stand 10 minutes before cutting.

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.

SMOKED GOUDA AND SUN-DRIED TOMATO SAUCE

Steps:

• Heat slowly until cheese is melted.
• Serve over pasta.