Bourbon Mash Fettuccine in Creamy Parmesan Sauce

Ingredients:

• 1 package Bourbon Mash Fettuccine, cooked al dente (6-8 minutes)
• 2 cups Milk
• 4 tbsp. Butter
• 4 tbs. Flour
• 1/2 cup grated Parmesan cheese
• 1 pinch Paprika

Directions:

1. In a saucepan, melt Butter over medium heat.
2. Stir in Flour to make a roux.
3. Add Milk to roux slowly, stirring constantly.
4. Stir in Parmesan and cook over low heat until cheese is completely melted and sauce is a little thick.
5. Put Bourbon Mash Fettuccine in large casserole dish and pour sauce over it. Stir well.*
6. Sprinkle with a little paprika.

*Optional: add cooked Chicken, Carrots, Broccoli, Red Peppers etc.

Bon Vivant Orzo with Mushrooms, Snow Peas, and Pine Nuts

Ingredients:

• 1 package Bon Vivant Orzo, cooked al dente (5-7minutes)
• 2 tsp. Olive Oil
• 2 Shallots, minced
• 1 lb. fresh Mushrooms of choice
• 1/2 lb. Snow Peas
• 3/4 cup Pine Nuts, toasted
• Salt and freshly ground Black Pepper to taste

Directions:

1. Heat Olive Oil in a medium skillet.
2. Add Shallots and sauté until translucent.
3. Add Mushrooms and cook until browned.
4. Add Snow Peas and cook 1 minute more.
5. Add pine nuts and Bon Vivant Orzo and combine all ingredients together.
6. Add Salt and Pepper to taste. Serve hot.

Basil Garlic Fettuccine with Puttanesca Sauce

Ingredients:

• 1 package Basil Garlic Fettuccine cooked al dente (about 6-8 minutes)
• 1/4 cup Olive Oil
• 1 cup Onion, finely chopped
• 6 cloves Garlic, minced
• 2 (28-oz.) cans Plum Tomatoes, in pieces, with juice
• 1 cup Kalamata Olives, pitted and halved
• 2 tbsp. Tomato Paste
• 2 tbsp. Capers, drained
• 1/2 tsp. dried Basil
• 1/2 tsp. Red Pepper Flakes

Directions:

1. In a large pot, heat Olive Oil over medium heat
2. Add Onions and sauté until soft.
3. Add Garlic and cook for 2 more minutes.
4. Add Tomatoes and remaining ingredients and simmer until sauce has thickened and slightly reduced, about 40 minutes.
5. Adjust seasoning to taste, cover, and set aside.
6. Add cooked Basil Garlic Fettuccine, toss and serve

Autumn Harvest Orzo with Pumpkin, Sage, and Parmesan

Ingredients:

• 1 package Autumn Harvest Orzo, cooked el dente (5-7 minutes)
• 1 cup Pumpkin Puree
• 1 cup Vegetable or Chicken Broth
• 1/3 cup Milk
• 12 Sage leaves, chopped
• 1 Shallot, diced
• 1 tbsp. Unsalted Butter
• Salt and Pepper to taste
• 1/3 cup Parmesan Cheese

Directions:

1. Sauté Shallots and Sage in Butter for about 5 minutes over medium heat.
2. Add Milk and half of Broth. Simmer for 5 more minutes.
3. Stir in Pumpkin Puree add Salt, Pepper, and remaining Broth. Simmer for about 10 minutes until mixture reaches desired thickness.
4. Stir in Parmesan.
5. Toss with Autumn Harvest Orzo and serve immediately.

Ancient Emmer Radiatore with Peas and Mushrooms

Ingredients:

• 1 package Ancient Emmer Radiatore, cooked al dente (5-7 minutes)
• 4 tbsp. Extra Virgin Olive Oil
• 1/2 lb. Peas, fresh or frozen
• 1/2 lb. Mushrooms (your favorite variety)
• 1/4 cup grated Parmesan

Directions:

1. Sauté Mushrooms and Peas in 2 tbsp. Olive Oil until Mushrooms release water and are soft.
2. Combine cooked Peas, Mushrooms with Ancient Emmer Radiatore and remaining Olive Oil.
3. Serve hot with Parmesan Cheese sprinkled on top.