I’m not a big hunter. My
brother-in-law, cousins, uncle and friends make up for my lack of time spent in
a deer stand or duck blind… But, I do love camo – it is surprisingly chic mixed
with denim and I’ve seen it sported fashionably (albeit unknowingly) by many a
gentleman in The South… and even a lady or two.
As hunting season waxes down here, I
couldn’t help but be reminded of a favorite fall dish – my Camo Pasta. This
pasta, mixed with Brussels sprouts, cauliflower, kale and mushrooms is about as
fatigue-fashioned as they come. Even the whole wheat noodles join in the camo
color scheme. All melded together, this combo makes for a delicious fall supper
and I even love it better the next day – which so many things find themselves
better. It is better the next day in my leather chair and Netflix
binge-watching… which is where you’ll find me enjoying this dish over the deer
stand I’m afraid- ha!
Here’s to autumn, its colors and hues
and flavors – all mixed together in a pasta dish ready for the hunt. Add wild
game or chicken or shrimp to your liking. Enjoy y’all!
Camo Pasta
1 box of
whole wheat spaghetti or Angel Hair pasta
1 red
onion, chopped
Olive oil
Butter
3 cups of
white wine
About a
pound of mushrooms, sliced
About a
pound or less of Brussels sprouts, halved
1 head of
cauliflower, sliced into florets and then sliced further
About a
dozen whole garlic cloves
3-4 cups
of kale, shredded or torn leaves
1 heaping
cup of freshly grated mozzarella
Salt and
pepper to taste
On a baking sheet or roasting pan,
spread the cauliflower and Brussels sprouts and drizzle with olive oil and salt
and pepper. Roast at 415 for about 15 minutes or until they are golden brown. I
love the nuttiness that roasting these veggies creates. Don’t crowd the pan –
use a couple pans if need be and keep an eye out on them. A little bit of
butternut squash or sweet potato is good roasted too and adds a bit of
sweetness.
Cook the pasta according to
instructions – always salt the water and add a splash of olive oil too.
In a heavy bottom Dutch oven or large
pan, brown the onion in some olive oil and butter. I always go by what Mimi
said: “Oil for temperature, butter for flavor.” The butter will be a part of
the sauce so a good half stick works just fine. Season the onion with salt and
pepper.
Once the onion begins to brown, add
the garlic cloves and mushrooms. I like to get said ingredients browned quite
well – their flavor is much more intense when sautéed to a golden brown. Plus,
the garlic cloves get soft and sweet – a great complement in this savory
dish. Season with salt and pepper at this step too. I season with the
layers of ingredients.
Combine the browned veggies with the
roasted veggies and add the wine. Allow the wine to deglaze the pan and reduce
by at least a third. This wine with the deglazed bits and butter is your sauce.
Add the kale and allow the kale to
cook (which it will rather quickly) in the wine sauce.
In a baking dish, thoroughly combine
the veggies and pasta and sprinkle with the mozz – bake until melted and
slightly browned. Enjoy!
