(Otherwise Known as Fettuccine with Leeks, Swiss Chard, Mushrooms and Red Onion in a Creamy White Wine and Goat Cheese Sauce)
Company Pasta (Rachel Nania)
I’m not having company over this evening, but I am in good company. It’s just the puppy and me… and it’s lovely.
It’s been a long few weeks (a long summer, really), and today I finally got a chance to catch my breath with an afternoon off from plans/work/life, and was able to be creative in the kitchen.
Organic leeks – The new bouquet (Rachel Nania)
Due to busy schedules, I can’t even tell you the last time I cooked dinner (which is sad and incredibly ironic, considering I have a food blog), so my body was in desperate need of something warm, comforting and nurturing… And what says “comfort” better than a heaping plate of pasta? Nothing. That is the answer.
Onions, thinly sliced (Rachel Nania)
So the story behind this dish: I rushed through Whole Foods and threw some things into the cart. Then I came home and threw those things into a pan. The results: Couldn’t be tastier.
Produce (Rachel Nania)
Really, all this dish requires is some chopping, some sautéing and some boiling… Yet it’s so tasty (and so sophisticated) that I plan on serving it to company next time there’s an evening that involves more than the dog and me (and a laptop, a glass of wine and a Bravo marathon).
A heaping plate of comfort (Rachel Nania)
So here’s to beautiful fall weather, regaining (some) control on busy schedules… and pasta!
- 1 medium red onion, thinly sliced
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 leek, thinly sliced
- 8 oz of sliced white mushrooms
- 2 cups of Chardonnay
- 1 bunch of rainbow Swiss chard, chopped
- 4 oz of creamy goat cheese
- 16 oz of dried Fettuccine
- Sea salt
- Crush red pepper flakes
- In a large pan, sauté the red onion with 1 tbsp of extra virgin olive oil and 1 tbsp of butter over medium high heat for 7-10 minutes, or until translucent.
- Reduce the heat to medium and add in the sliced leeks, the mushrooms and ½ tsp of sea salt. Continue to sauté for about 5 minutes.
- Add in 2 cups of white wine (I used a Chardonnay) and let the pan simmer for about 5 minutes.
- Add in the chopped Swiss chard and cook everything together for another 5 minutes.
- Reduce the heat to low. Add in a few shakes of dried oregano, crushed red pepper flakes and a pinch of salt.
- Crumble the creamy goat cheese into the pan and stir to incorporate. Once everything is creamy and married, turn the heat off.
- In the meantime, cook the Fettuccine al dente and add a heaping spoonful of the pasta water to the sauce/veggie pan.
- Combine the pasta and the sauce/veggies into a big, comfy bowl.
- Serve with wine and good company.
The best company (Rachel Nania)