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You won’t miss the meat in this Gouda Pasta

May 17, 2019

Though spring is supposed to be all flowers and pastel colors, light meals and backyard grilling, these recent rainy, cooler days make me crave heavier, creamier dishes like this cheesy Gouda pasta.

If you’re ever asking yourself if it’s been too long since you had thick and creamy pasta, the answer is always yes.

I realize there are smart, interesting people that are not charmed in the least by the perfectly satiating qualities of comfort the smoky Gouda lends to the thick flat strands of fettuccine pasta.

While I am not here to change their mind, anymore than anyone else has succeeded in convincing me lima beans are delicious, I am here to exploit the fact that the sharp, cheesy contrast of the cream and cheese combination harmoniously compliments the pasta, and with the right amount of pepper and squeezes of lemon juice, this is quite possibly the best meal ever designed.

When I eat this, I wonder why I ever thought meat is necessary to complete a dish and I settle somewhere between devoting the rest of my life to being a vegetarian and/or only eating meat on holidays.

Working solely within the confines of cheese and cream, I revisited a recipe to update the many faces of Alfredo and the possibilities it offers when you change one thing — the cheese.

Gouda has so many qualities it lends and simply changes the face of any dish you include it in. I have smoked Gouda salad, soup and now pasta. This dish can be a main course or a side to a spectacular braised meat.

Today, it’s the main attraction for dinner. With a squeeze of lemon, it’s bright enough to bring a little sunshine to the overcast cold weather this spring is bringing.

GOUDA PASTA

1 lb. pasta fettuccine, boiled

2 cups heavy whipping cream

1/2 cup smoked shredded Gouda cheese

1/2 cup Parmesan cheese

1/2 lemon, squeezed

1/8 teaspoon ground nutmeg Parsley for garnish

1 clove garlic, chopped

1/4 cup butter

In a skillet, melt butter and garlic. Saute for 1 minute. Add heavy cream. Bring to boil for one minute. Add Gouda and Parmesan cheese. Whisk until smooth. Add nutmeg. Stir. Pour over pasta. Squeeze lemon over it. Add parsley. Serve.

Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She can be reached at 304-654-2003 or www.10-minutemeals.com.