It was another Sunday for the introverted books. After a go-go-go few weeks, I was relishing in my calm, quiet, planless afternoon. I took a nap, watched about a zillion episodes of Parenthood and decided that maybe I should cook some of the mountains of food in my refrigerator, rather than order sushi from the hole-in-the-wall place down the street.
I haven’t been on a huge meat kick, so I chose to make one of the vegetarian dishes we received in our latest shipment of Blue Apron: Baked Fontina Pasta. It combined quite a few of my favorite ingredients into one — cheese, Brussels sprouts and pasta — so I had a feeling it would be a resounding success for my tastebuds.
As I chopped and mixed and boiled and toasted, dancing around the kitchen to my Catgrooves playlist on Spotify, it dawned on me why I love empty Sundays so much. It’s a day when, generally speaking, I have the house to myself and I can take the time to do the things that I genuinely enjoy, but rarely have time for. Like cooking. And reading. And this: blogging.
So, I cozied up on the couch with a piping hot bowl of my creamy, salty, meat-free dinner, Netflix and Buxton, and I just couldn’t help but smile. I’m really fortunate enough to do the things that I love in a home that I love while surrounded by people (and a cat) that I love. And there’s really not a whole lot that’s better than that.
Ingredients: Campanelle pasta / Brussel sprouts, shaved / Sage, chopped / Flour / Fontina cheese / Butter / Heavy cream / Shallot / Panko breadcrumbs
Directions: Preheat the oven to 450. / Bring a pot of salted water to a boil, and cook the pasta until al dente. / Set pasta aside, reserving two cups of the pasta water. / Toast breadcrumbs and chopped sage in two tablespoons of olive oil in a nonstick pan. Season with salt and pepper. Set aside. / In the same pan, cook the shallot in olive oil until soft. Add brussel sprouts and cook until softened and bright green. / In the pot used to cook the pasta, melt the butter. Add the flour, heavy cream, reserved pasta water and fontina cheese. Stir until melted and combined. / Add the cooked pasta and sprouts to the sauce and thoroughly mix together. Season with salt and pepper. / Transfer to baking dish and cook for 5-7 minutes. / Serve with a crisp Chardonnay and enjoy!