The Magnolia Journal – July 2019

44

PREP: 15 minutes COOK: 10 minutes MAKES: 6 servings

1. Cook pasta according to package directions; drain, reserving 1 cup
   of pasta cooking liquid. Return pasta to pan.


2. MAKE THE ROUX Melt butter over medium in a medium
   saucepan. Add garlic; cook and stir 1 minute. Stir in flour; cook and stir
   2 minutes.


3. Whisk in cream; cook and stir until thickened and bubbly. Stir in
   chives. Season to taste with salt and pepper. Remove from heat.


4. Heat oil over medium-high in a large skillet. Add cherry tomatoes
   and cook until they are lightly charred and start to burst, stirring
   occasionally. Season with salt and pepper.


5. Add cream mixture and Parmesan to pasta. Toss to coat. Add some
   reserved cooking liquid, if needed, to thin to desired consistency.
   Top with tomatoes. Sprinkle with parsley and, if desired, additional
   shredded Parmesan.

PREP: 15 minutes COOK: 30 minutes MAKES: 8 servings

1. MAKE THE ROUX Melt butter over medium
   in a 5- or 6-qt. Dutch oven. Stir in flour; cook
   and stir about 3 to 4 minutes or until golden.


2. Whisk in vegetable stock until smooth. Stir
   in tomatoes, squash, basil, and garlic. Bring to
   boiling; reduce heat. Simmer, uncovered,
   25 minutes, stirring occasionally. Stir in cream
   and salt; heat through. Remove from heat.
   Using an immersion blender, blend soup
   until smooth.*


3. Ladle soup into bowls. Top with Parmesan
   and sprinkle with pepper.

*TIP If you don’t have an immersion blender,

let the soup cool slightly. Working in batches,

transfer soup to a blender or food processor,

being careful not to fill more than halfway.

Cover and blend or process until smooth.

Return to Dutch oven.

SIMPLE PASTA ALFREDO

TOMATO BISQUE

¼ cup (½ stick) butter

¼ cup all-purpose flour

1 cup vegetable stock

3 28-oz. cans diced tomatoes, undrained

2 cups cubed butternut squash

⅓ cup fresh basil leaves

2 cloves garlic, minced

1 cup heavy cream

½ tsp. kosher salt

Shredded Parmesan cheese

Fresh cracked pepper

1 16-oz. pkg. dried fettuccine
or other pasta
2 Tbsp. butter
2 cloves garlic, minced
2 Tbsp. all-purpose flour
2 cups heavy cream
1 Tbsp. chopped fresh chives

Kosher salt and black pepper

1 Tbsp. olive oil

1 pint cherry tomatoes

½ cup finely shredded

Parmesan cheese

Chopped fresh parsley