Friday, January 28, 2011

Blue Sheese & Greens Pasta...Yum!!

The greens in the garden survived our chilly winter weather & I was craving them, so tonight I made

Greens, Mushrooms & Caramelized Onions
in a Blue Sheese Sauce over Pasta
Oh my gods & goddesses, it was divine!

Here's the scoop:

1 medium onion, chopped
1 pound mushrooms, chopped coarsely
1 Tbsp Olive Oil
1 tsp Salt
Huge Pile of Greens, chopped: Dinosaur Kale, Broccoli (greens only), Swiss Chard, Chinese Spinach
3/4 package Blue Sheese
1 cup Organic, Unsweetened Silk
Pasta of your choice
1/4 cup toasted, chopped walnuts or pecans

Cook onions over medium heat in a skillet with olive oil & salt until they are almost brown & caramelized (don't cook too high, you want the soft, sweet flavor of caramelized onions); about 20 minutes.  

Prepare water for pasta & bring to a boil before you add kale to skillet. Start pasta when you add the kale to the skillet.

Add mushrooms & stalks of kale (not leaves) & cook for about 10 more minutes.   Add chopped greens & saute until softened.  Grate 1/2 of the Blue Sheese into the skillet with the veggies & stir in the 1/2 cup of milk.

Remove pasta from the water when it is almost done & add it to the skillet - it will absorb some of the extra liquid.  Toss all around & let cook over medium heat until pasta is done.

Serve in a bowl with additional, crumbled Blue Sheese & nuts.


Wild & Bright Blessings,


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