This healthy carbonara was unbelievably creamy. It was also absolutely loaded with fresh spinach. Amazing!
The purpose of the smoked gouda topping was to mimic the smokiness of the missing pancetta or bacon in this lighter, vegetarian version of “carbonara.” I thought is was equally delicious with and without it.
This recipe is from The New York Times, contributed by Kay Chun. I used whole wheat spaghetti and increased the garlic. It was a quick and delicious weeknight dish.
- 3 tablespoons extra-virgin olive oil
- 1 cup finely chopped yellow onion
- 7-8 cloves garlic, thinly sliced
- 1 pound whole wheat spaghetti
- coarse salt and freshly ground black pepper
- 2 T unsalted butter
- 1 pound fresh baby spinach
- red-pepper flakes, to taste, optional
- ¾ cup grated Parmesan (2 1/2 ounces)
- 1 T fresh lemon juice
- ½ cup grated smoked Provolone or Gouda (1 1/2 ounces)
- Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until light golden, about 5 minutes.
- Meanwhile, cook the pasta in a pot of salted boiling water until al dente. Reserve 2 cups cooking water and drain the pasta.
- Return the pasta and reserved cooking water to the pot and heat over low. Add the butter and onion-garlic mixture and cook, stirring constantly, until most of the liquid is absorbed and sauce is slightly thickened, 3 to 5 minutes.
- Add the spinach, season with salt, plenty of pepper and red-pepper flakes, if using, and stir until spinach is wilted.
- Stir in the Parmesan and lemon juice; season with salt and pepper.
- Divide the pasta among 4 bowls and top each with 2 tablespoons smoked cheese. Finish with more black pepper, if desired.
Posted in Greens, Pasta, Quick, Recipes, Vegetarian
Tags: baby spinach, carbonara, dinner, gouda, Italian, parmesan, provolone, spaghetti, spinach, vegetarian, whole wheat
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I have been desperate to use Harissa. I am not sure if that one ingredient made this soup so delicious…. but it was the best butternut squash soup I have ever made or eaten. The recipe calls for an aged goat cheese but the author also suggested using Gouda if the other was unavailable. I used a goat milk Gouda cheese (perfect!); the cheese gave the soup an amazing flavor but was not overpowering. This recipe was adapted from Food and Wine, contributed by Paula Wolfert. We ate it with popovers and green salad. YUM!
For the La Kama Spice Blend: (use extra on roasted vegetables)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground white or freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cubeb pepper (optional)
- 1/8 teaspoon freshly grated nutmeg
For the Soup:
- 1 medium onion, coarsely chopped
- 1 1/2 tablespoons extra-virgin olive oil
- Coarse salt
- 2 pounds butternut, kabocha or calabaza squash—peeled, seeded and cut into 1 1/2-inch cubes
- 2 tablespoons tomato paste
- 4 cups water
- 1/2 cup crème fraîche or heavy cream
- 1/4 pound aged goat cheese, shredded (I used goat milk Gouda)
- Freshly ground black pepper
- Make the Spice Blend: In a small bowl, combine all of the ingredients. Store in an airtight container.
- In a large, heavy pot, toss the onion with the olive oil and 1 teaspoon of salt. Cover and cook over moderately low heat, stirring occasionally, until the onion is very soft, about 10 minutes. Stir in the squash, cover with a round of parchment paper and the lid and cook for 20 minutes.
- Add the tomato paste, 1 teaspoon of the spice blend and the water to the pot and bring to a boil. Reduce the heat and simmer until the squash is tender, 20 minutes. Let cool.
- Working in batches, puree the soup in a blender (I use an immersion blender in the pot.); add the crème fraîche, three-fourths of the cheese and 1 teaspoon of harissa to the last batch. Return all of the soup to the pot and season with salt and black pepper. Serve the soup, passing the remaining cheese and more harissa at the table.
One Year Ago:
Posted in Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: butternut squash, creme fraiche, dinner, ginger, goat cheese, gouda, harissa, kabocha squash, moroccan, soup, turmeric, vegetarian