Cheesy Noodles
This comforting veggie pasta base is blended with a rich, creamy combo of Parmesan and Asiago cheese
Tender noodles tossed with a medley of sautéed veggies—onions, kale, swiss chard, collard greens, anything green really—infused with garlic and a hint of olive oil. This comforting base is then blended with a rich, creamy combo of Parmesan and Asiago cheese, melting into every bite to create a luscious, cheesy sauce that clings lovingly to each strand. The result is a savory, satisfying dish that feels both indulgent and wholesome, perfect for warming your soul while embracing the goodness of simple, natural ingredients.
Green, Green and more Green!
Kale is a powerhouse leafy green that offers numerous health benefits. Rich in vitamins A, C, and K, it supports immune function, skin health, and blood clotting. Kale also provides a good source of calcium, which is vital for bone strength, and antioxidants that help combat inflammation and oxidative stress. Its high fibre content aids digestion and promotes a feeling of fullness. Additionally, kale’s nutrient density supports heart health and may contribute to reduced risk of chronic diseases.
In BC, kale is typically in season from February to November, with peak availability during the cooler months of September to November. It tends to thrive in cooler temperatures, making fall kale especially sweet and tender. Incorporating seasonal kale into your diet not only boosts nutrition but also supports local farmers, contributing to reduced carbon footprint and fresher, more flavourful food.
Swiss chard is a nutrient-rich leafy green that offers numerous health benefits. It is an excellent source of vitamins A, C, and K, which support immune function, skin health. Rich in antioxidants, swiss chard helps reduce inflammation and protect against chronic diseases. It also provides important minerals such as magnesium, potassium, and iron, essential for muscle function, heart health, and oxygen transport in the blood. Additionally, swiss chard is high in dietary fibre.
In British Columbia, swiss chard is typically in season from late spring through early fall, roughly from May to October. This heardy green vegetable is one that I grow in the garden. It doesn’t like extreme cold, so having them in a cold frame for the winter can help extend them into late fall)
White onions and other alliums, such as garlic, shallots, leeks, and chives, offer numerous health benefits while adding rich flavour to your meals. These members of the allium family are nutrient-dense, packed with vitamins C and B6, folate, and minerals like potassium and manganese. Their natural compounds, including allicin and quercetin, provide potent antioxidant and anti-inflammatory properties that support immune function and may reduce the risk of chronic diseases.
White onions specifically are known for their crisp texture and mild flavour, making them versatile for both raw and cooked dishes. They help improve digestion by stimulating the production of digestive enzymes and promoting healthy gut bacteria. Furthermore, alliums have been linked to cardiovascular benefits—they may help lower blood pressure, reduce cholesterol levels, and improve circulation.
This year, I finally tried collard greens for the first time, and I was pleasantly surprised by their hearty, slightly earthy flavour and wonderful texture. Collard greens are not only delicious but also packed with health benefits. They’re an excellent source of vitamins A, C, and K, which support vision, immunity, and bone health. Plus, they’re high in fibre, aiding digestion and helping to maintain steady blood sugar levels.
A helpful tip for cooking collard greens: to retain their bright colour and soften their texture without turning them mushy, try blanching them briefly in boiling water for 2-3 minutes before sautéing with garlic and a touch of olive oil. This method also helps reduce their natural bitterness, creating a more balanced and comforting side dish. Incorporating collard greens into your meals is a simple way to enjoy a nutritious boost while honouring the beauty of locally sourced, natural ingredients.
If you want to use them in this recipe I would reccomned slicing them into long thin strips along the stem. Then sauté them for about 20min with butter and about 1 cup broth they will be so soft and delicious. A great addition to any meal!
This Cheesy noodle recipes offer a wonderfully flexible base to add a variety of vegetables, enhancing both nutrition and flavour. Using seasonal veggies not only ensures freshness but also supports local farmers and reduces your carbon footprint.
For August in BC, excellent seasonal veggies to toss into your cheesy noodles include:
Zucchini: Adds a mild, slightly sweet flavour and a pleasing texture.
Bell Peppers: Provide vibrant colour and a subtle crunch.
Tomatoes: Bring juicy acidity that balances the richness of cheese.
Green Beans: Offer a nice snap and fresh green taste.
Simply sauté or steam your chosen veggies before folding them into the cheesy noodles, or roast them for a deeper, caramelized flavour. This approach turns a simple comfort classic into a nourishing, seasonal meal that celebrates local goodness.
Cheesy Noodles
Ingredients:
2-3 servings
1 cup uncooked macaroni pasta
1 tbsp lard or avocado oil
1 tbsp Classic Spice Blend (parsley, oregano, basil)
¼ tsp Hungarian Paprika
¼ tsp sea salt
½ cup finely diced white onion
½ cup diced swiss chard
½ cup diced kale
1 fresh garlic clove
1 tbsp butter
½ cup chicken or veggie broth (you can use water instead, broth adds more flavour)
¼ cup heavy cream
½ cup finely grated asiago cheese
½ cup finely grated parmesan cheese
fresh ground black pepper
Directions:
Fill pot with water, add a heavy pinch of salt and let it come to a boil for the pasta
Fill small pot with 1/2 cup broth and bring to boil (if not using broth skip this step)
Heat non-stick pan (dutch oven works best) with lard/oil until melted
Add spices, stir then add in veggies
Once veggies start to stick deglaze the pan with hot broth
Stir in garlic and continue to cook until onions are translucent
Add dry pasta to boiling water and cook as per the directions on the bag
Add the cooked pasta directly to the pan with the cooked veggies, butter and stir until butter melts
Pour in cream, stir and remove from heat
Add in grated cheeses and stir until combined
Top with extra cheese and black pepper. Serve hot
Pro Cooking Tip: Perfectly Creamy Sauce Every Time
To achieve a creamy sauce that clings to your noodles, follow these simple steps:
Add the Noodles Hot: Make sure to add your cooked noodles to the pan while they are still hot. This helps the sauce adhere better to the pasta. For extra creamy sauce, use about 1/2 cup of the boiled pasta water when you add the cream.
Your Choice of Veggies: You can use any vegetable in this dish, it really makes it taste like a whole different recipe when you change it up-Mushrooms for more of a stroganoff style or tomatoes for a bit more zing.
Remove from Heat and Add Cheese: Once the cream is warm, take the pan off the heat and add your cheese. Stir until the cheese melts and thickens the sauce. This technique prevents the cheese from curdling and ensures a rich, velvety texture that coats every noodle perfectly.
By following these steps, you'll enjoy a luscious, creamy sauce that elevates your pasta dishes to a whole new level of deliciousness!
Flavor Enhancing Tip: Unlock the Magic of Spices
Heating your spices first in oil is a game-changer for flavor and aroma. This technique, known as "blooming," allows the spices to release their essential oils, which are packed with intense flavors and aromatic compounds. By gently cooking the spices, you enhance their potency and infuse your dish with a rich, complex taste. This step ensures that every bite is bursting with vibrant flavor, taking your culinary creations to the next level. Give it a try, and experience the magic of perfectly bloomed spices in your cooking!
