OKANAGAN INSPIRED: CREAMY SOURDOUGH PASTA BAKE WITH RAINBOW CAESAR SALAD

Welcome back to the blog!

Today’s post is in partnership with Peter’s Your Independent Grocer! If you remember from my Kelowna Guide, Peter’s YIG is my favourite Kelowna grocery store, so I was delighted to create this post with them. Here in the Okanagan, we are so lucky to have so many local brands to choose from, and that’s why I love shopping at Peter’s – there is always a place on the shelves for local brands and products.

Today I’m using Kaslo Sourdough Pasta, Little Creek Dressing, and Avenue M Microgreens, along with B.C. local produce, to bring you an easy summertime meal that the whole family will love. Sometimes you just need some serious comfort food, and this pasta delivers! Buttery, delicate zucchini squash, along with sweet tomatoes and garlic, are a match made in heaven with this sourdough pasta. Lightly finished with a dusting of microgreens, and paired with a vibrant, crunchy salad, this meal is classic Okanagan to me.

Read on, for the full recipe:

INGREDIENTS

FOR PASTA

  • 4 cups Kaslo Sourdough Pasta
  • 1 yellow zucchini (sub green or grey if out of season)
  • 2 vine tomatoes
  • 3-4 cloves garlic (measure with your heart)
  • 2 tbsp. butter or oil
  • 1 jar Classico Alfredo (sub Rosé or Sweet Basil Marinara if Alfredo isn’t for you)
  • 1/4 cup unsweetened preferred milk
  • 2 cups shredded gouda
  • Avenue M Microgreens for topping (suggestions: Kale, Mustard Greens, or Mixed)
  • Seasonal herbs for topping (suggestions: parsley, dill, sage, thyme)

FOR SALAD

METHOD

Preheat oven to 350°, and put 6-8 cups of water on to boil.

Cook pasta according to package directions, until just al dente. If using Kaslo Sourdough, 6 minutes is perfect.

Rinse pasta in cold water, and strain thoroughly.

Tip: crush garlic cloves with the flat edge of your knife to easily remove peels!

Mince garlic cloves, and dice zucchini and tomatoes.

Lightly sauté garlic and zucchini in butter over medium-low heat, until just lightly browned (approximately 3 mins).

Return pasta to pot. Add zucchini, garlic, raw tomatoes, and jar of alfredo sauce.

Add a generous amount of fresh cracked pepper, and stir pot to thoroughly blend.

Pour pasta into oven safe casserole dish, and top with shredded gouda, and lots of extra pepper.

Bake, uncovered, for 30 minutes, until golden brown and bubbling.

While pasta bakes, prepare salad. Start by tearing or chopping lettuce and swiss chard into bite-size pieces.

Slice radishes into bite-size wedges, and add to lettuce mix.

Rinse and strain thoroughly.

Peel carrots (if you wish, I usually don’t, but peeling brings out the vibrant colours of the heirloom carrots), and chop into matchsticks.

Add to salad, and top with parmesan cheese.

Serve family style at the dinner table, along with crusty bread for dunking!

Look at that lift! Delish! Comfort food at it’s finest. Kaslo Sourdough’s pasta is so tender and flavourful, especially when paired with creamy alfredo sauce.

Top salad generously with Little Creek Dressing’s Okanagan Caesar – this dressing is the BEST, and you’ll never believe it’s vegan!

Top salad with peashoots after plating.

Microgreens (and seasonal herbs, like dill would be perfect as well!) give the dish a pop of colour, and they’re so nutritious!

What’s a pasta dinner without wine? I’ve paired this meal with Arrowleaf Cellar’s Okanagan Field White, a smooth, yet crisp, easy-drinking white wine. Not to mention, the wildflower adorned bottle is total eye candy!

Cheers, to an easy, yet delicious summer dinner!

I hope you enjoyed this recipe! Had you heard of any of these awesome brands before today? Visit Peter’s YIG on your next shopping trip, to stock up on local products and support Kelowna locals! It’s so important to support our local brands, plus you get to try so many unique, new things. The Okanagan truly has so much to offer.

Have a great day, friend! Be sure to subscribe below to receive more great recipes like this, straight to your inbox in the future.

xo, Jamie

Psssst! You know what goes great with this local dinner? A local dessert! Snag a few bars of Knight’s Fine Chocolate by the checkout at YIG, next time you’re there! It pairs perfectly with Arrowleaf’s Rosé!

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