形式
Plain text
投稿日時
2020-06-13 10:49
公開期間
無期限
  1. Emily's Pumpkin, Herb, and Goat Cheese Pasta
  2. (Or, how Emily imagines European food must be)
  3. Ingredients:
  4. 1/2 white onion
  5. 2 large shallots
  6. 2 cloves of garlic
  7. 2 Tbsp butter
  8. 2 Tbsp thyme
  9. 1 Tbsp rosemary
  10. 1 tsp black pepper
  11. 1/2 tsp salt
  12. 1/2 tsp ground cloves
  13. 1/2 tsp cinnamon
  14. 1 cup milk (almond milk also works)
  15. 1 can of raw pumpkin (not the premade pie filling)
  16. 8 oz goat cheese
  17. 1 cup of peas
  18. If you don't have shallots (because who does, let's be honest), you can just use the other half of the onion and a third clove of garlic.
  19. Directions:
  20. Dice the onions, shallots, and mash the garlic. Pro tip: If you don't have a garlic masher (as I don't), you can crush garlic by first chopping it using the back of the blade of a knife, and then going over it again with the correct side. Just imagine it's a reverse-blade knife and you're in Ruroni Kenshin.
  21. In a large saucepan, sweat the onions, shallots, and garlic on medium heat with the thyme, rosemary, black pepper, salt, and butter.
  22. Once the onions have gone slightly translucent and the butter smells hot (about 10 minutes), add the pumpkin and milk. Stir to get a consistent texture, and then add the goat cheese.
  23. You can add it in big hunks and break them up in the pan, or cut it up smaller, it'll be fine either way.
  24. Leave on medium heat until most of the chunks of cheese have melted (about 5 minutes), then add the peas, cloves, and cinnamon. Turn to low heat and simmer for 10 minutes.
  25. It's done. You're a hero!
  26. I really like it on rotini pasta, but I've had it on linguini before and it was good too. It also works well on zuke noodles.
ダウンロード 印刷用表示

このコピペの URL

JavaScript での埋め込み

iframe での埋め込み

元のテキスト