11/07/2019
We are looking at creamy-but-not-overly-creamy fall pasta on the menu tonight. It’s almost like adult macaroni and cheese and has a ton of in-season fall ingredients!
For the sauce:
🥄🥄🥄 3tablespoons butter
💚💚2 cloves garlic
🍃1–2 teaspoons fresh thyme leaves, minced
🥄🥄🥄3 tablespoons flour
🍾1/2 cup white wine (optional)
🥛2–3 cups chicken/veggie broth/milk
🧀/4 cup Parmesan cheese
🍋lemon juice to taste
🧂salt to taste
for the pasta:
🌾16 ounces orecchiette
🍠3 cups cubed butternut squash
🥦3 cups broccolini
🧂olive oil, salt, and pepper
🎃pumpkin seeds
🧀additional Parmesan cheese
INSTRUCTIONS
1.SAUCE: Melt the butter over medium heat. Add the garlic and thyme and saute until soft. Add the flour and whisk until smooth – let it cook for a few minutes to avoid a floury taste. Add the wine and whisk to incorporate. Add the broth or milk, 1/2 cup at a time, and whisk to incorporate. When thickened slightly, add more liquid. Finish with the Parmesan cheese, lemon juice, and salt to taste. Sauce should be smooth and light.
2.VEGETABLES: Place the veggies on two separate baking sheets. Drizzle with a little olive oil, salt, and pepper, and roast at 400 degrees for about 20-30 minutes, until tender but not falling apart.
3.PASTA: Cook the pasta according to package directions. Set aside.
4.FINISH: Toss everything together (sauce, pasta, vegetables, additional broth as needed to keep it loose) and top generously with pumpkin seeds and Parmesan cheese. Season with salt and pepper.