Vegetable Linguine Aglio Olio Peperoncino
Products Used: MorningStar Farms® Italian Sausage Style Crumbles CN
Servings: 1
Ingredients
- 4 oz. Spiralized Vegetable “noodles” (butternut squash, golden beet, zucchini, etc.)
- 2 oz. Uncooked Linguine Pasta
- 1 oz. Pasta cooking water
- 1 ½ Tbls. Extra virgin olive oil
- 1 Tbls. Garlic cloves, sliced thinly
- ¼ tsp. (or to taste) Crushed red pepper, Calabrian or similar
- 3 oz. MorningStar Farms® sausage-style crumbles
- ½ cup Blistered Grape Tomatoes (use preferred brand or recipe below)
- 1 oz. #30 scoop (black handle) Goat Cheese Pesto (use preferred brand or recipe below)
- 1 cup Baby Arugula
- 1 oz. #30 scoop (black handle) Brown Butter Walnut & Crispy Rosemary Gremolata (use preferred brand or recipe below)
BROWN BUTTER WALNUT & CRISPY ROSEMARY GREMOLATA
- 4 oz. Butter, salted
- 1/2 cup Rosemary needles, fresh (removed from stems)
- 5 cups Walnut halves
BLISTERED TOMATOES
- 1 Tbls. Extra virgin olive oil
- 2 pints Grape tomatoes
- ½ tsp. Salt, kosher
- ¼ tsp. Black pepper, ground
- 1 tsp. Sugar
- 1 Tbls. Sherry or Red wine vinegar
- 1 tsp. Thyme, fresh, chopped
GOAT CHEESE PESTO
- 1 lb. Goat cheese
- 1 cup Extra virgin olive oil
- 1 tsp. Black pepper, fresh grind
Recipe Directions
1. Place uncooked veggie noodles in colander, set in sink.2. Cook linguine in salted water until “al dente”. Remove from heat. Reserve and set aside a few tablespoons of the cooking water.
3. Pour cooked linguine and remaining cooking water over the veggie noodles in colander. Drain.
While linguine pasta is cooking, prepare sauce as follows:
1. In a 10" skillet over medium heat, add olive oil, sliced garlic and crushed red pepper and sauté until garlic turns light gold.
2. Toss and blend MorningStar Farms® sausage-style crumbles with garlic and chili; add blistered tomatoes. Heat until crumbles and tomatoes are heated through.
Prepare to Serve
1. Add linguine and veggie noodles, 2 Tbs. of reserved cooking water and goat cheese pesto. Toss to blend with pasta.
2. Place into serving bowl. Scatter baby arugula and Gremolata over pasta. Serve with extra crushed red pepper and Parmesan if desired.
BROWN BUTTER WALNUT AND CRISPY ROSEMARY GREMOLATA
1. Heat a 10" skillet over medium heat. Add butter and rosemary needles. Press needles down into butter. Sauté over medium heat for about 2 minutes until rosemary needles are crisp.
2. Add walnut halves and cook for about 3 minutes until walnuts are lightly golden, shaking pan to flip nuts during cooking.
3. Drain nuts and rosemary needles from butter.
4. Allow walnut and rosemary mixture to cool to room temperature, then rough chop nuts into ¼" size pieces. Store mixture at room temp.
BLISTERED TOMATOES
1. Heat a 14" skillet over medium heat for 5 minutes until very hot.
2. Add olive oil and tomatoes in single layer and raise heat to high.
3. Cook 1 minute without moving pan to blister tomatoes and brown on lower sides.
4. Shake pan to flip tomatoes and continue to cook for 2 minutes, shaking pan twice more.
5. Add salt, pepper, sugar, vinegar, and thyme. Shake pan to mix.
6. Remove from heat and put into a storage container.
7. Label, date, and note time. Store at room temp for up to 3 hours for service or refrigerate for later use.
GOAT CHEESE PESTO
1. Place goat cheese and olive oil in food processor and process until smooth.
2. Add pepper and pulse to mix in pepper.
3. Remove and place into a storage container. Label, date, and refrigerate.
