As summertime draws to a close, our minds begin to wander towards the cozy comfort of wintertime. Two of the most popular things about saying welcome back to another winter are getting to wear long sleeves, sweaters and boots and of course, good hot comfort foods, giving the house an aroma hearth and home. From soups to stews to roasts slow cooked in the oven until the fragrances drives the kids inside, there are so many wonderful dishes awaiting us for that cooler weather.
Of course, there are a few recipes that are perfect to ease you into the cold weather foods, like a heart-warming white sauce, loaded with the fragrance of walnuts, the creaminess of goat cheese, along with just a taste of roasted red pepper and a touch of spinach, just for the goodness of it.
This recipe is good for any pasta but especially perfect for stuffed shells, tortellini or ravioli. You can buy the stuffed pasta fresh or frozen in most grocery stores and it’s dang near as good as freshly made pasta. But then, of course, you could learn to make your own pasta, even without a pasta roller here or buy watching the video above.
Creamy Goat Cheese Sauce
- 1 tablespoon olive oil
- 1/4 cups walnuts
- 2 tablespoons butter
- 1/4 onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoon flour
- 4 oz. goat cheese
- 3-4 tablespoons red pepper hummus
- ¾ c. milk
- 2 cups finely chopped baby spinach leaves
- ½ c. freshly grated Parmesan cheese
- 1/8 tsp. grated nutmeg
- salt and pepper to taste
- In a large saucepan, melt 1 tablespoon butter over medium-low heat. Add walnuts and cook until golden and fragrant. Remove walnuts for another use.
- Add the other tablespoon butter to the sauce pan and allow it to melt before adding onion, stir and cook until translucent, adding garlic during last minute of cooking onion.
- Whisk in flour and make a roux. When flour is no longer raw, whisk in the milk.
- Allow milk to warm, (add 1 cup chopped spinach at this point, allow to wilt before proceeding.)
- Add Parmesan cheese, whisking until cheese melts. Stir in goat cheese, hummus, salt, pepper, and nutmeg. Let mixture reduce slightly, being careful not to scald it. If too thick, thin with broth, milk or white wine, allowing to cook for a couple minutes before serving. Serve over ravioli.