Best 3 Harvest Moon Pasta Rachael Ray Recipes
Welcome to a culinary journey inspired by the bounty of the harvest moon. Our collection of recipes captures the essence of this enchanting time of year, offering a harmonious blend of flavors and textures. Embark on a taste adventure as we explore each dish, carefully crafted to celebrate the season's finest offerings.
From the vibrant Harvest Moon Pasta with its medley of roasted vegetables and creamy sauce, to the comforting Harvest Moon Risotto brimming with earthy mushrooms and nutty brown rice, each recipe embodies the essence of the harvest. Savor the delicate sweetness of butternut squash in our velvety Harvest Moon Soup, or indulge in the hearty flavors of Harvest Moon Chili, a symphony of beans, corn, and smoky spices.
As you browse through our culinary creations, you'll find a symphony of flavors and textures that capture the essence of the harvest moon. Each recipe is a celebration of seasonal ingredients, promising a delightful culinary experience. Whether you're seeking a vibrant main course or a cozy side dish, our collection offers something for every palate. Prepare to be captivated by the magic of the harvest moon as you embark on this culinary journey.
HARVEST MOON PASTA - RACHAEL RAY
This is a Rachael Ray recipe. This is so good, I just had to sit down and post it. A few modifications: I used ziti, 2% milk, a mexican blend of cheese and quite a bit of sriracha hot sauce. I omited the thyme, simply because I forgot it. It looks and feels like I'm eating creamy mac and cheese, but its better and more sophisticated...and comforting. I usually shy away from her recipes because they have too many ingredients and take way longer than she indicates. I relented as I had all the ingredients on hand. Yum-O. seriously.
Provided by Blissful74
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring water to a boil, season with salt and cook macaroni to al dente.
- Preheat broiler and place rack in middle of the oven.
- Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
- Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
- Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.
Nutrition Facts : Calories 628.7, Fat 25, SaturatedFat 12.6, Cholesterol 57, Sodium 500.2, Carbohydrate 75.5, Fiber 3.6, Sugar 7.9, Protein 25.7
PASTA AND BEANS: PASTA E FAGIOLI
I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.
Provided by Rachael Ray : Food Network
Time 30m
Yield 6 BIG servings
Number Of Ingredients 17
Steps:
- Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
Nutrition Facts : Calories 365 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 13 milligrams, Sodium 1101 milligrams, Carbohydrate 50 grams, Fiber 9 grams, Protein 18 grams, Sugar 8 grams
GREAT GOULASH: GROUND TURKEY PAPRIKASH AND MACARONI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
- While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.
Tips:
- Use fresh, seasonal ingredients. This will ensure the best flavor and texture for your dish.
- Don't be afraid to experiment. There are many different ways to make harvest moon pasta, so feel free to add your own personal touches.
- Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
- Add the sauce to the pasta while it is still hot. This will help the sauce to adhere to the pasta and create a creamy, flavorful dish.
- Serve immediately. Harvest moon pasta is best enjoyed fresh out of the kitchen.
Conclusion:
Harvest moon pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its creamy sauce, tender pasta, and flavorful vegetables, it's sure to be a hit with everyone at the table. So next time you're looking for a quick and easy meal that's packed with flavor, give harvest moon pasta a try.
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