This one is probably about two month’s early (October would be perfect) but I had a craving last week for pasta and squash (this is when I can tell I am missing non-tropical weather). It is a modification of a recipe by Isa Chandra Moskowitz and Terry Hope Romero. My big changes were to bring it back closer to a traditional Italian dish. As a result is no longer pure vegan (although it is lacto-vegetarian). It is VERY filling but not that unhealthy (surprisingly).
A. First You Make the Cheese Mixture
INGREDIENTS
- 1/4 Cup of Roasted, Salted Cashews
- Fresh squeezed juice of one Meyer Lemon
- 1 Tbsp of Extra Virgin Olive Oil (EVOO)
- 1 Clove of Garlic
- 1 Cup or Part-skim Ricotta Cheese
- 2 Tsp of Fresh Basil
- 3/4 Tsp of Fleur de Sel
MISE-EN-PLACE
- Combine all the ingredients but the cheese in a blender or food processor and pulse until it forms a creamy paste
- Add the ricotta (in 2-3 batches) and blend until smooth
- Set aside until later in a cool place
PS – If you are on the South Beach diet you can make extra and refrigerate for a great dessert
B. Now You Make the Rest
INGREDIENTS
- 1/2 Pound of Dry Whole Wheat or Spelt Penne (or One Pound of Fresh)
- 1 Medium Vidalia Onion
- 1 Clove of Garlic
- 1/4 Tsp of Fresh Ground Nutmeg
- 1/2 Tsp of Ancho Chile Powder
- 1/4 Tsp of White Pepper
- 1/4 Tsp of Fleur de Sel
- 1 Tsp of Dry-rubbed Sage
- Optional: Shredded Parmesan Cheese
- 1 Cup of Pumpkin Puree (not Pie Mix)
- Light Olive Oil
- Kosher Salt
- Black Pepper Mill
- Water
MISE-EN-PLACE
- Season water with Kosher Salt and Olive Oil, bring to a boil
- Prepare the Pasta, Stop at Al Dente (you will cook it some more)
- Drain and set aside
- While the pasta is cooking, slice the onion in to thin pieces
- Press the garlic
- Heat a black iron skillet at medium to medium-high heat. Add 1-1/2 Tbsp of Olive Oil. Carmelize the onions (about 10 minutes). Just before you are done, add the garlic (for the last 30 seconds). Remove and set aside
- Coat a 10×13 glass baking dish with Olive Oil
- Pre-heat an oven to 400F
PREPARATION
- Combine the sweated onion and garlic, nutmeg, ancho chile powder, Fleur de Sel, White Pepper and Pumpkin in a bowl and fold together
- Fold in the Cheese Mixture
- Fold in the Cooked Pasta
- Pour the Mixture into the Baking Dish, flattening with a rubber spatula
- Cover the top with—in this order—(optionally) the parmesan, 8 turns of the pepper mill and dry-rubbed sage
- Bake for 20-30 minutes (until the top is crispy)
- Rest for 5 minutes, then spoon and serve
