Still freaking out about Fall over here. This week I have made four loaves of pumpkin bread, bought (and ate) Reese’s Pumpkins, watched Hocus Pocus and took out all the Halloween and Fall decorations. I’m still having a little bit of trouble adjusting to Fall being a hot weather season now that I live in Phoenix. Today I wasted an hour of precious blog writing time looking at fun leggings, tunics and boots. A girl can dream, right?
But in true Devon style, I’m not letting the hot weather get in the way of my favorite fall eating habits. Spending my whole life in four season climates until a year ago, I know that when the weather cools down, food warms out. The comfort food comes out the same week comfort (i.e. stretchy) pants do, and I think everyone is OK with that. These Brown Butter Noodles are the perfect fall comfort food. It’s a fun adult twist on a childhood favorite dish — noodles with butter (I can’t be the only kid who ordered this at every restaurant) — that is completely customizable to include your favorite vegetables.
I love this dish plain. It tastes just like that go-to meal from my childhood, but the brown butter adds a rich, caramel flavor and the spices and cheese add interest, texture and a great aroma. It’s quick and simple for a side dish or a main meal when you add in sliced chicken that has been quickly sauteed and/or lots of colorful vegetables cooked in the brown butter. I like to use asparagus, sun-dried tomatoes, spinach, mushrooms or a mix of a few or all of them!
- 2 cups cooked pasta
- 4 tablespoons butter
- 1–2 cups chopped veggies of choice (optional)
- 2 sauteed chicken breasts, sliced (optional)
- ¼ cup grated Parmesan cheese
- 1 teaspoon oregano
- 1 teaspoon basil
- Salt
- In a small saucepan melt the butter over medium heat. Allow the butter to cook until brown specs begin to appear.
- (If omitting veggies and chicken skip to step 3). Add the veggies (I like adding sun-dried tomatoes, asparagus, mushrooms and/or spinach), stirring/tossing constantly to ensure the butter doesn't burn. You want it to be brown, but not burnt.
- Once the vegetables are tender toss the veggies, slices of chicken and butter in with the pasta. If you aren't adding veggies or chicken, toss with the butter immediately after browning.
- Plate each serving then top with oregano, basil, salt and Parmesan and serve.
What’s one of your favorite fall comfort foods you remember eating as a child?
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