As our garden bounty continues to pile up in the kitchen, we decided to take a week and make an effort to cook with a garden vegetable each day/night. Please join us on our journey!
1/4 cup cream sherry (can be left out, but gives it extra flavor)
6 oz. mushroom, chopped
3 cloves of garlic, crushed
1 can (14 1/2 oz.) diced tomatoes OR 3 medium fresh tomatoes, chopped
3/4 cup packed fresh basil leaves, chopped
1/2 tsp. salt
pepper to taste
1 1/2 Tbsp. cornstarch
2 1/2 cup milk
1 cup heavy cream
1 cup grated Parmesan cheese (4 oz.)
1 1/2 cup shredded Mozzarella and Asiago cheese blend
14 oz. fresh or frozen peas (defrosted)
Directions:
In a 4 qt. sauce pot, cook pasta per package directions. The last 3 minutes, add the peas to the pasta to blanche. Drain, and keep warm.
Meanwhile, in 8 qt. sauce pot, melt butter and oil over medium heat. Add the onion and mushrooms and cook until tender and golden, 10-12 minutes, stirring occasionally. Add garlic and cook 3 minutes. Add tomatoes with their juices, basil, salt and pepper. Lower heat to medium and simmer 5 minutes. Add cream sherry, and cook 2 minutes.
In a bowl, mix cornstarch and 1/2 cup milk until smooth or blended. Add to tomato mixture in the pot. Add 2 more cups of milk, cream and 3/4 cup Parmesan cheese (reserve 1/4 cup for topping). Boil until sauce thickens, about 2 minutes or more.
Preheat oven to 400˚. In the sauce pot, add the pasta and peas to the cream sauce. Stir until blended.
Spoon pasta mixture into a 13″ x 9″ glass dish and fill 1/2 way, leaving more to top. Add a layer of Mozzarella/Asiago cheese (about 1/2 cup). Top with the rest of the pasta mix, then top that with the rest of the mozzarella (3/4 cup). Sprinkle the final cup of Parmesan cheese on top of that. Bake casserole until hot and bubbly, about 20 minutes. Serve warm.
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