The calendar definitely says it’s fall, but the forecast feels a little bit summery here, doesn’t it? I am loving the warm days, being able to have the windows open, and like last night eating dinner outside. We even spent Saturday night, into the wee hours, hanging out around an outdoor fire. It’s a great time to be outside!
When we do have a cold spell, I am all about the comfort food, and since I have gained more weight than I would like in the last few months, I am trying to find some balance in health and comfort. I am also joining a gym tomorrow. Hold me to it.
This dish kind of randomly came together. It’s a whole wheat penne bake with a béchamel sauce, hearty mushrooms and Brussels sprouts, and a little bit of cheese to make it just that little bit decadent. I love pasta dishes that involve white sauces (like this must-try butternut squash white bean lasagna), and this one is made flavorful with a zesty Dijon mustard.
As always, this recipe was something that I eyeballed. It ended up making enough for dinner and a few lunches, the perfect Sunday supper, in my eyes. I started by bringing water to a boil for the whole wheat penne and adding plenty of salt. I think that it would be really good if the pasta was cooked in chicken stock just for a little added flavor.
While the pasta was cooking, I started my white sauce. I always start with a roux of Kerrygold butter and whole wheat flour and then slowly add in whole milk once the flour is browned and smelling nutty. I stir the sauce until it’s thick and then add some freshly ground nutmeg. Nutmeg always brings out a great flavor in a white sauce. This sauce is made extra flavorful with a big scoop of Dijon mustard.
While the pasta boiled and that white sauce thickened, I was caramelizing shallots and mixing in shredded Brussels sprouts and chopped mushrooms. The veggies alone would have been a delicious side; a little bit of butter and the combination of flavors was amazing. Rather than doing that, waited until the vegetables were slightly softened, and then I got started building my pasta dish.
I drained the pasta and layered pasta and vegetables into a casserole dish, pouring over the white sauce and then finally topping it with dollops of ricotta cheese and a fine sprinkling of mozzarella.
Since everything was already hot, I just cooked this for about 10 minutes and then hit it with a medium broiler until the cheese on top started to brown. Digging in was a treat, the dish hot and bubbly with a nice hint of creamy and tangy and vegetables in every bite. You could add meat to this, but we didn’t need to. It was definitely delicious and filling all on its own! I love red sauce with pasta, but my stomach is not always a fan, so dishes like this will be making repeat appearances this winter!
