Three Warm Recipes to Make in Under 20 Minutes
In English, we’d call it “cozy.” When you crave something warm, comforting, and satisfying, pasta comes to mind. Here are three quick and delicious seasonal recipes to celebrate autumn’s bounty.
Casarecce with Chestnut Cream
Ingredients for 4 servings
350g Casarecce
200g Chestnuts
100g Hazelnuts
40g Breadcrumbs
150g Cremini Mushrooms
50g Unsweetened Soy Milk
Nutritional Yeast Flakes
Salt, EVOO, Parsley, and Garlic to taste
Method
You can either boil fresh chestnuts or use pre-cooked or steamed chestnuts available at the supermarket.
To boil fresh chestnuts: wash them thoroughly, then place them in a large pot of boiling water. Boil for 50 minutes, drain, and peel using a paring knife. Remove both the outer shell and the thin brown skin. Don’t worry if they break since they’ll be blended later.
Blend all ingredients together until a thick cream forms. Adjust the texture to your liking, adding an extra tablespoon or two of soy milk if needed for smoother blending.
Cook the pasta in salted boiling water. Before draining it al dente, reserve two cups of pasta water.
While the pasta cooks, heat oil in a non-stick pan. Once hot, sauté the garlic and sliced mushrooms. Cook the mushrooms over medium heat for 8 minutes, add salt, then stir in 4–5 tablespoons of chestnut cream and 1 cup of pasta water.
Passatelli in Broth
Ingredients for 4 servings
170g Eggs (approximately 3)
140g Breadcrumbs
100g Grated Parmesan
½ Lemon Zest
Nutmeg to taste
Salt to taste
1L Meat Broth
10g All-purpose Flour (optional)
Method
Prepare a flavorful meat broth. While it cooks, make the passatelli dough: grate the lemon zest, avoiding the bitter white pith. Lightly beat the eggs with a pinch of salt. In a large bowl, mix the breadcrumbs (preferably from stale bread) with grated Parmesan.
Add flour, lemon zest, and grated nutmeg. Incorporate the eggs and mix with a spatula, then knead by hand until you have a firm, elastic dough. Use immediately or let it rest for 15–30 minutes, up to 2 hours, wrapped in plastic wrap.
Place a portion of dough in a potato ricer with wide holes (at least 5mm) and press directly into the simmering broth (not boiling vigorously). Cut the passatelli to lengths of about 5–6 cm with a knife.
Cook briefly; as soon as the passatelli float to the surface, transfer them to serving bowls or a soup tureen. Serve hot, garnished with more grated Parmesan and freshly ground black pepper if desired.
Lasagna with Pumpkin and Sausage
Ingredients
400g Pumpkin
250g Pork Sausage
250g Béchamel Sauce
150g Fresh Egg Lasagna Sheets
150g Mozzarella
20g Grated Grana Padano
1 Garlic Clove
1 Sprig of Rosemary
EVOO, Salt, and Water as needed
Method
Clean the pumpkin: cut into chunks, remove seeds and fibers, peel, and dice into small pieces. Heat a drizzle of olive oil in a non-stick pan, add the garlic clove, and sauté gently. Add the pumpkin and season with salt.
Add a sprig of rosemary and a splash of water if needed. After about 10 minutes, remove the sausage casing, crumble the meat, and add it to the pan. Cook for another 5 minutes.
Dice the mozzarella and set it aside.
Spread 1–2 tablespoons of béchamel on the bottom of a baking dish for 4 servings. Add a layer of lasagna sheets, then a layer of pumpkin and sausage, béchamel, and mozzarella. Repeat the layers, aiming for three total. Top the final layer with grated Grana Padano.
Bake for about 30 minutes on the middle rack at 180°C (times may vary by oven).
Check occasionally and remove once golden brown.
Enjoy these comforting, cozy dishes perfect for fall!