Mill City Cooks

Autumn Pasta with Tarragon and Cider Sauce

From: Cooking up the Good Life, By Jenny Breen

Serves 8 to 10

[VEGAN]

This recipe highlights the colors and flavors of autumn. Fresh tarragon adds a piney and aromatic taste that is mellowed by the sweetness of the cider. Quality whole grain pasta is hearty enough to handle the density of the squash, the depth of the roasted peppers and the sweet caramel like nature of the cider.

 Ingredients
1 medium butternut or red kuri squash, peeled and diced into 1 inch pieces
2 leeks, washed clean and sliced into thin rings
6 tablespoons olive oil
2 tablespoons walnut oil
½ cup apple cider
6 cloves garlic, minced
3 red peppers, roasted and peeled and sliced 
1 cup walnuts, toasted and chopped 
½ cup fresh tarragon, chopped or 2 tablespoons dried
1 cup fresh basil, chopped or ¼ cup dried
¼ cup sherry vinegar
2 teaspoons salt
1/2 bunch lacinato kale, spinach or chard torn into small pieces
1 pound fresh whole grain fettuccini or linguini cooked in 6 cups boiling water
¼ cup asiago or similar style cheese, crumbled (Omit for vegan option)
Method

Cover squash with 4 tablespoons (1/4 cup) of the olive oil, salt and roast in 400 degree oven for about 25 minutes, until very tender. Meanwhile, prepare the peppers and set aside. Heat the remaining oils in a large skillet over medium heat and sauté leeks for about 3 minutes. When soft, add peppers, walnuts, herbs, vinegar and squash and sauté until well mixed. Add apple cider and simmer for a minute, then add greens and cover. Cook 30 seconds until greens are wilted, then remove from heat immediately. In a large pot, bring 6 cups water to a rolling boil and cook the noodles until tender but not too soft—about 10 minutes. Drain in a colander and cool slightly under running water. Combine vegetables with cooked pasta, toss with olive oil and sprinkle with grated asiago or parmesan style cheese. Omit the cheese for the vegan option.