Autumn Pantry Pasta

I improvised this pasta dish tonight out of ingredients in my fridge and pantry that I needed to use up.  Despite the wacky mix of ingredients, it actually tastes delicious!

First I sautéed 4 cloves of garlic, 1 shallot, and 4 scallions in plenty of olive oil, seasoning with some herbes de Provence, freshly ground black pepper, and dried kombu and shiitake-laced sea salt (similar to the Breakaway Cook’s umami salt, but minus the Parmesan).  Then added a bunch of white Swiss chard, sliced into ribbons, a handful of chopped walnuts, and a roughly chopped Fuji apple.  Then I added in a few splashes of 100% pure apple cider from the farmers market and a heaping spoonful of organic white miso.  I let the mixture braise on low heat for a bit until the greens wilted.  Meanwhile, I cooked up the whole wheat penne pasta.  I used the apple and chard mixture to dress the pasta, adding a bit more olive oil, and topping things off with some grated Gruyère cheese and more freshly ground black pepper.

Yum!

Published by

leesean

Foossa Facts

  • Sounds lovely to me!! I’ve missed reading about your gastronomical adventuring…