Two Cheese Linguine with Mushrooms, Onion, and Corn

I always have problems when I am cooking dinner just for myself. It’s hard to shop for items that come in small portion sizes without buying a frozen dinner. Often, I will buy food at the beginning of the week and have to try and work it into my meals for the rest of the week. This week I bought onions and mushrooms and have been eating it all week (as evidenced by this glorious pizza). This time, I repeated this vegetable combination with a cheesy pasta- the combination couldn’t go wrong.

This recipe can easily be cut down for one person by dividing everything by four. This will definitely be a dinner I will repeat- it was quick to put together, healthy, and delicious.

TWO CHEESE LINGUINE WITH MUSHROOMS, ONION, AND CORN

Adapted from Cooking Light 

INGREDIENTS 

8 ounces linguine
4 teaspoons olive oil
4 teaspoons all purpose flour
1 cup milk
2 teaspoons dried basil
½ teaspoon salt
1/8 teaspoon pepper
2 ounces Asiago, grated
1 ½ tablespoons cream cheese
1 red onion, sliced
16 mushrooms, sliced
2 ears sweet corn

DIRECTIONS

Bring a large pot of water to a boil. Cook linguine. Drain and set aside.

In a skillet, sauté red onion and mushrooms until softened, about 5-10 minutes. Remove husk from ears of corn. Wet two paper towels and wring out excess water. Wrap each ear of corn in the damp paper towel. Microwave for 2 minutes. Cut corn of the cob and add to mushroom and onion mixture. Set aside

In a saucepan, heat olive oil over medium-low heat. Add flour. Cook for 2-3, stirring constantly with a whisk. Slowly, whisk in milk. Add basil, salt, and pepper. Continue to cook until sauce has thickened, 3-5 minutes. Stir frequently with a whisk. Remove from heat.

Stir in Asiago and cream cheese until smooth. Combine sauce and pasta, toss to coat.
Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain and set aside in a serving bowl.

Meanwhile, heat olive oil in a small saucepan set over medium heat. Add the flour, and cook for about 2-3 minutes , stirring constantly with a whisk. Whisk in the milk, basil, salt, and the pepper. Continue to cook until sauce has thickened, about 3-4 minutes, stirring frequently. Remove pot from heat. Stir in Asiago and mascarpone cheese until smooth.

Pour the cheese sauce over the pasta and toss to coat. Add mushroom, onion, and corn. Garnish with additional basil and Asiago cheese if desired.

Serves 3-4.

Corn, Mushroom, and Onion Pizza

This pizza was delicious.

It was the right mix of cheese, sweet, and salty. A better version of the typical vegetable pizza (which normally has peppers….eek). I loved the combination of corn, mushrooms, and red onion so much that I had it in some form for the next three nights for dinner, including repeating this pizza.

Once again, this pizza makes enough for one person like me with a large appetite for pizza, or possibly 2 normal appetites.

CORN, MUSHROOM, AND ONION PIZZA

From Cinnamon Freud

INGREDIENTS

For the Pizza Dough:
1/2 package active yeast
1/3 cup water, at 110°F
3/4 cup all purpose flour
1/8 teaspoon sugar
1/4 teaspoon salt

Pizza Toppings:
Mushrooms
Red onion
Sweet corn
Fresh mozzarella
Ricotta cheese
Salt and pepper

DIRECTIONS

Preheat oven to 450°F.

Dissolve yeast in water. Let sit about 10 minutes until foamy. In a medium bowl combine flour, sugar, and salt. Add yeast mixture to flour mixture. Stir with a wooden spoon until soft dough forms. Knead dough on floured surface for about 5 minutes.

Spray a baking sheet or pizza stone with nonstick spray. Roll pizza dough at to desired thinness.

In a skillet, sauté mushrooms and onions until soft, about 5-10 minutes.

Spread ricotta cheese on pizza dough. Sprinkle with salt and pepper. Top with mozzarella, mushrooms, onion, and corn. Bake 8-10 minutes, until edge of crust is golden brown.

Serves 1-2.