Here's a quick little semi-homemade cold weather meal, perfect for weeknights. I took some store-bought fresh spinach fettuccine and thick sliced roasted turkey from the deli counter, and tossed them with a homemade pumpkin goat cheese alfredo. It's interesting enough to not be boring, but it's easy enough to not cause a headache.
The homemade part is the decadent sauce, which involves butter, garlic, cream, pumpkin, goat cheese, sage, and pumpkin pie spice. I wanted to do something a little different, which is why I went with turkey, but chicken would work just as well. And I like how the spinach pasta brought a little color to the table.
Pumpkin Goat Cheese Alfredo
adapted from Closet Kitchen
8 oz pasta of choice (I used fresh spinach fettuccine from the refrigerated section), cooked
8 oz cooked turkey or chicken, diced or shredded
1 tbsp butter
1 clove garlic, minced
1 cup heavy cream
1/2 cup pumpkin puree
4 oz goat cheese
1/4 cup Parmesan, grated
1 tbsp sage, sliced thinly (or dried)
1/4 tsp pumpkin pie spice
salt and pepper to taste
Melt the butter in a small saucepan over medium heat. Add the garlic and cook until fragrant, about a minute. Add the cream, pumpkin puree, goat cheese, Parmesan, sage, and pumpkin pie spice and simmer until the cheese has melted.
Add in the poultry and allow to warm through. Remove from heat and season with salt and pepper.
Toss with pasta and serve immediately.
I have been wanting to learn to make my own pasta for years, so I was super jealous when my friend Melissa (you know her by now) got a pasta roller for Christmas. I had been thinking about getting the Kitchen Aid attachment (versus the hand crank kind) but it is very expensive and I had read reviews about them breaking and being hard to clean. Melissa said that her manual roller was very easy to use, and invited me over to try it out / teach me how to use it.
Our first experiment was Spinach Ravioli with a Creamy Tomato and Veggie Sauce - yum!
The first step is to make the filling. Saute diced onion in butter, then add in frozen spinach (thawed and drained) to cook out any liquid.
Add in ricotta, Parmesan, and an egg yolk.