Sear, Simmer & Stir

Life, style & food in the District

Company Pasta

(Otherwise Known as Fettuccine with Leeks, Swiss Chard, Mushrooms and Red Onion in a Creamy White Wine and Goat Cheese Sauce) 

Company Pasta (Rachel Nania)

I’m not having company over this evening, but I am in good company. It’s just the puppy and me… and it’s lovely.

It’s been a long few weeks (a long summer, really), and today I finally got a chance to catch my breath with an afternoon off from plans/work/life, and was able to be creative in the kitchen.


Organic leeks – The new bouquet (Rachel Nania)

Due to busy schedules, I can’t even tell you the last time I cooked dinner (which is sad and incredibly ironic, considering I have a food blog), so my body was in desperate need of something warm, comforting and nurturing… And what says “comfort” better than a heaping plate of pasta? Nothing. That is the answer.


Onions, thinly sliced (Rachel Nania)

So the story behind this dish: I rushed through Whole Foods and threw some things into the cart. Then I came home and threw those things into a pan. The results: Couldn’t be tastier.


Produce (Rachel Nania)

Really, all this dish requires is some chopping, some sautéing and some boiling… Yet it’s so tasty (and so sophisticated) that I plan on serving it to company next time there’s an evening that involves more than the dog and me (and a laptop, a glass of wine and a Bravo marathon).


A heaping plate of comfort (Rachel Nania)

So here’s to beautiful fall weather, regaining (some) control on busy schedules… and pasta!


  • 1 medium red onion, thinly sliced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 leek, thinly sliced
  • 8 oz of sliced white mushrooms
  • 2 cups of Chardonnay
  • 1 bunch of rainbow Swiss chard, chopped
  • 4 oz of creamy goat cheese
  • 16 oz of dried Fettuccine
  • Sea salt
  • Oregano
  • Crush red pepper flakes


  1. In a large pan, sauté the red onion with 1 tbsp of extra virgin olive oil and 1 tbsp of butter over medium high heat for 7-10 minutes, or until translucent.
  2. Reduce the heat to medium and add in the sliced leeks, the mushrooms and ½ tsp of sea salt. Continue to sauté for about 5 minutes.
  3.  Add in 2 cups of white wine (I used a Chardonnay) and let the pan simmer for about 5 minutes.
  4. Add in the chopped Swiss chard and cook everything together for another 5 minutes.
  5. Reduce the heat to low. Add in a few shakes of dried oregano, crushed red pepper flakes and a pinch of salt.
  6. Crumble the creamy goat cheese into the pan and stir to incorporate. Once everything is creamy and married, turn the heat off.
  7. In the meantime, cook the Fettuccine al dente and add a heaping spoonful of the pasta water to the sauce/veggie pan.
  8. Combine the pasta and the sauce/veggies into a big, comfy bowl.
  9. Serve with wine and good company.

The best company (Rachel Nania)


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This entry was posted on September 15, 2012 by in Main Dish, Vegetarian.

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