Mushroom Sauce

8 oz. Esotico Northwest hazelnut pasta
3 tbsp. olive oil
1/2 cup chopped, roasted hazelnuts
4 garlic cloves
1/3 lb. shitake or crimini mushrooms
2 tbsp. fresh sage
Salt and pepper to taste
Parmesan cheese
Parsley to garnish

Cook pasta until al dente. Remove from heat, drain and set aside. In a sauce pan over medium heat add olive oil, roasted hazelnuts, garlic, mushrooms and sage. Sauté until mushrooms are soften, about 5 minutes. Salt and pepper to taste and toss with pasta. Top with parsley and parmesan cheese.

Sesame Ginger Sauce

8 oz. Esotico pasta (cook as directed on back of package)
1 tablespoon sesame oil
1⁄4 cup sesame seeds
2 cloves garlic, chopped
1/3 cup low sodium soy sauce
3 cups diced chicken breast
Red pepper flakes to taste
1 cup fresh bean sprouts
3 green onions, chopped
Black pepper to taste

Heat skillet over medium-high heat. Add sesame seeds & cook stirring frequently until
lightly toasted. Remove from heat & set aside. Heat oil in a fry pan over medium heat.
Add garlic, soy sauce, chicken, red pepper flakes & cook until chicken is done. Add bean
sprouts, chopped onions & pepper. Stir and cook 1 minute. Add cooked pasta and
transfer to serving plates.

Italian Tomato and Bacon

8 oz. Esotico pasta (cook as directed on back of package)
3 tablespoons Italian dressing
2 cups halved cherry tomatoes
1 small onion, chopped fine
6 slices cooked and crumbled bacon
1/4 cup chicken broth
2 cups arugula

Heat dressing in a skillet. Add tomato and onion. Cook approx. 5 minutes until onions are tender.

Add bacon and broth then continue to cook until sauce comes to a boil (3-5 min). Add cooked pasta and arugula then toss to coat.

Bacon Vinaigrette

8 oz. Esotico spinach pasta (cook as directed on back of package)
4 slices thick cut bacon, diced
1 medium shallot
1/4 cup apple cider vinegar or white wine vinegar
1 tbsp. brown sugar
1 tsp. dijon mustard
1/2 to 1 lb. baby spinach

Cook bacon until crisp and set aside, reserving 3 tbsp. fat. Sauté shallots over medium heat for 1-2 minutes. Wisk in vinegar, sugar and mustard. Cook for 1 minute and remove from heat. Combine spinach, pasta and bacon. Add vinaigrette and toss. Salt and pepper to taste.

Chicken and Feta Cheese Sauce

8 oz. Esotico pasta (cook as directed on back of package)
2 tbsp. olive oil
1 small onion, chopped
3 garlic cloves, chopped
4 boneless skinless chicken breasts, cut into strips
1 cup low-sodium chicken or vegetable stock
Corn starch
1 cup crumbled feta cheese
Salt & Black pepper
2 tbsp. fresh parsley, chopped

Sauté onion and garlic over medium heat until soft, about 10 minutes. Add chicken and cook to a golden brown. Season with salt and pepper to taste. Mix stock with corn starch and bring to a boil. Pour sauce over the cooked pasta. Sprinkle with parsley and feta cheese.

Mushroom and Boursin Sauce

2 tablespoon butter or olive oil
1 lb. Portobello mushrooms sliced
1 cup stock
1 5oz. pkg. Boursin cheese (red pepper flavor or flavor of choice)

Heat butter or oil in saucepan and add sliced mushrooms. Add a dash of salt, cook over medium heat until tender (6-8 min.) Cook Esotico pasta until al dente drain and set aside.  Add stock and cheese to saucepan when mushrooms are tender.  Simmer and stir until combined. Toss with pasta and add salt and pepper to taste. May be topped with grated parmesan and parsley.

Pumpkin Alfredo

8 oz. Esotico whole wheat pasta (cook as directed on back of package)
3 cloves garlic, minced
1/2 cup butter
4 oz. cream cheese
3/4 cup pumpkin puree
1/2 cup milk
1 tbsp. cornstarch
1 tsp. Italian seasoning

Sauté minced garlic in butter for a few minutes. Add Italian seasoning, milk and cornstarch. Simmer for 2-3 minutes stirring constantly. Add the pumpkin and cream cheese. Simmer for 2-3 more minutes. Season with salt, pepper and a touch more Italian seasoning if needed. Toss with hot pasta. 

Lemon Caper Sauce with Arugula

8 oz. Esotico lemon pepper pasta (cook as directed on back of package)
3 tbsp. olive or avocado oil
3 large cloves garlic, minced
4 tbsp. capers drained
½ to 1 tsp. red pepper flakes
1 medium lemon juiced
4 cups chopped arugula
Parmesan cheese
Salt and pepper to taste

Cook pasta until al dente, drain and set aside. Sauté garlic for a few minutes, add red pepper flakes and lemon juice and cook for another minute. Add capers and toss with pasta and arugula. Season and serve with cheese.

Smoked Salmon with Peas

8 oz. Esotico lemon pepper pasta (cook as directed on back of package)
1 tbsp. olive oil
1/2 medium onion diced
1/4 lb. smoked salmon
1/2 cup heavy cream
1 cup frozen peas
2 cloves garlic minced

Sauté onion in olive oil for 1-2 minutes. Add garlic and cook for another 1-2 minutes, until onions are tender. Add cream and frozen peas. Cook over medium heat until sauce thickens. When the sauce becomes desired consistency, add smoked salmon until heated thoroughly. Serve over cooked pasta.

Brown Butter Sauce with Cranberries

1/2 cup butter
1/2 cup chopped walnuts
1/2 cup dried cranberries
3 tbsp. fresh sage
A pinch of red pepper flakes (optional)
Salt and pepper to taste
Parmesan cheese

Cook pasta until al dente. Remove from heat, drain and set aside. Melt butter in a sauce pan over medium heat. Add the walnuts, cranberries, sage and red pepper flakes. Cook until butter starts to brown, but not burn, about 3 minutes. Salt and pepper to taste and toss with pasta. Top with parmesan and serve.

South of the Border Sauce

1 tsp Olive Oil
1/4 cup Cilantro
8 oz. diced Roma Tomatoes
1 Lime
1 medium Onion Diced
1 Jalapeno minced
1 tsp  Crushed Garlic

Salt to taste. 

Heat oil in a sauce pan and saute' onion, jalapeno, and garlic until soft.  Add tomato and salt.  Add lime zest, juice and cilantro.  Heat 3 to 5 minutes and serve over hot pasta. 

Suizo Sauce

1/2 onion
4 to 6 cloves of Garlic
1/2 Red Sweet Pepper
1 to 1 1/2 tbsp of flour
2 tsp Cumin
1/4 cup Cream Cheese
1 cup Milk
1 can Chopped Mild Chilies. 

Saute' onion and garlic until transparent.  Sprinkle flour and cumin over the onion/garlic mixture and combine over lowered heat.  Soften cream cheese, mix with milk and add onion mixture along with chilies.  Heat, but  do not boil.  Serve over the pasta. 

Pumpkin Nutmeg Sauce

1 tbsp. butter
1/3 cup milk
3 tbsp. minced onion
¾ tsp. salt
1 clove garlic
¼ tsp. coriander
1 cup chicken broth
1 tsp. nutmeg
1 cup pumpkin puree
Pinch of cinnamon

Sauté onion and garlic in butter until soft. Add all remaining ingredients and cook over medium heat until smooth and creamy consistency (5-10 min).

Butternut Parmesan Sauce

1 butternut squash about 2 ½ lb.
1 medium onion chopped
¼ cup grated parmesan cheese
1/8 tsp. ground nutmeg
1/2 cup Greek yogurt or sour cream

Heat oven to 350. Cut squash lengthwise in half and scoop out the seeds. Place in pan cut side down with ¼ cup water. Bake for 35-45 min. Cool slightly and scoop the flesh into a blender discarding the skins.

Sauté the onions over medium heat until slightly brown. Combine onion, cheese and nutmeg in a blender and blend until smooth. If necessary, add water, chicken or vegetable broth to thin the sauce. Add sour cream and blend just until mixed. Season as needed with salt and pepper.

Peanut Ginger Sauce

1/3 cup peanut butter
¼ cup soy sauce
2 tbsp. rice vinegar
2 tsp. chili garlic sauce
1 tbsp. ginger root grated
3 tsp. chicken broth

Place all ingredients in a blender and mix until smooth. Add additional broth if necessary. Serve over hot pasta.

Olive Sauce

1 cup Kalamata olives diced
2 tbsp. olive oil
2 large garlic cloves minced
¾ cup walnuts
Parmesan Cheese
½ cup Basil chopped

Mix olives, olive oil and garlic and let sit for 1 hour to blend. Toss with fresh, hot pasta and top with parmesan cheese and basil.

Puttanesca Sauce

1/4 cup extra-virgin olive oil
2 large cloves garlic, minced
1 dried red chili pepper, crumbled
3/4 cup kalamata olives
1/2 tsp. dried oregano
1 1/2 lb. ripe tomatoes peeled and chopped or one 28 oz. can whole tomatoes with juice
3 tbsp. packed minced fresh parsley
2 tbsp. drained capers
Salt and pepper

Sauté garlic and chili pepper in oil for about 2 minutes. Stir in olives and oregano. Cook for another few minutes, then add tomatoes. Simmer, uncovered, until the sauce is thickened, about 5-10 minutes. Stir in parsley and capers. Salt and Pepper to taste.

Lemon Pepper Sauce

3 tbsp. olive oil
2 tbsp. chopped garlic
1 tbsp. lemon pepper
Broccoli, yellow squash and/or asparagus
Parmesan cheese

Sauté garlic, lemon pepper and the vegetables of your choice in olive oil for 3-5 minutes. Do not overcook, vegetables should still be crisp. Toss with pasta and top with parmesan cheese. Chopped chicken breast may also be added.