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mushroom, kielbasa & summer squash pasta

January 3, 2012

mush/kielbasa pasta 1


i feel like it has been awhile since i’ve had some pasta so tonight i decided to rummage through the fridge and see what i could come up with to satisfy my craving.  what i came up with was pretty yummy (minus being a tid bit spicy for my liking because the red pepper flakes decided to dump in all at the same time)!

mushrooms, onion, butter and red wine are quite possibly one of the best combinations in culinary history if you ask me.  throw a little pasta on top of that and i’m officially in hog heaven!  the great thing about recipes like this is their versatility – add in some thyme or parsley, substitute white wine for the red if you are craving something a little lighter, you could use brie instead of the cream cheese for something even more rich.  you could add in some lemon juice or zest, leave out the red pepper flakes, add in kale instead of the squash… basically, go nuts!!  let me know how you change it up!

tonight was also the first night i got to use my new camera with the big boy flash and diffuser!  clearly the photos are high class just yet, but i’ll get the hang of it all soon i hope!  in the meantime, i’m having fun playing around with my new toy 😉


mush/kielbasa pasta 2


makes 2 servings

2 cups gluten free pasta (or normal pasta)

1 pint crimini mushrooms, sliced

1/2 sweet onion, julienned

1 clove garlic

1 cup summer squash, rondelles

1/2 cup sliced turkey kielbasa

1/4 cup red wine

2 T butter

2 T olive oil

2 T cream cheese

1/4 cup parmesan cheese

1 t red pepper flakes

salt & pepper


cook the pasta to the box’s instructions.

saute the onion, garlic and mushrooms in the olive oil and 1 T of the butter.  deglaze the pan with the red wine, then turn the heat down to medium-low and allow the mixture to continue to break down.  after about five minutes, add in the kielbasa.  after another 3 minutes or so, add in the squash and cook until it is al dente.

mix in the cream cheese, parmesan, the remaining T of butter and red pepper flakes and toss until it is all mixed in together.  mix in 1/4 cup of the pasta’s cooking water, then toss the pasta in the mixture.  season with salt and pepper and enjoy!

3 Comments leave one →
  1. Diane White permalink
    January 4, 2012 6:49 am

    Hey I have a question for you. I know you are experimenting with lots of new gluten free pastas. Can you share your knowledge of what types are yummy? I am suppose to avoid wheat all together and would love to find a tasty substitute that is not mushy and mild enough flavor to let the sauce do the talking.

    • January 4, 2012 7:25 am

      one i have found that i really like and honestly don’t notice a difference in the taste at all from regular pasta is from the brand schär. it is made in europe and claims to be #1 gluten free pasta. it is a bit fragile if you toss it a bunch, but it does not get mushy. another brand i have heard great things about, but have yet to try personally is the quinoa pasta. in cincy you will probably only be able to find this kind of stuff at whole foods, sadly, although you may have more luck in sante fe!

  2. January 5, 2012 8:06 am

    Looks delicious as always!

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