So sometimes I make food vegetarian by taking a meat recipe and removing the meat. In some recipes with small amounts of meat, such as this one, it's easy enough to accomplish. In others, a substitution might be called for, such as beans or mushrooms. The recipe below originally had bacon in it, which may lend a smoky flavor to the recipe that can be replicated by adding a bit of cumin or smoked paprika should you wish it.
Squash and Goat Cheese Pasta with Basil
adapted from:
Recipe: Squash, Bacon, and Goat Cheese Pasta with Basil | Apartment Therapy The Kitchn
serves two to three, generously
Extra virgin olive oil
1/2 yellow onion, sliced thinly
1/2 pound pasta (we prefer shapes like penne or gemelli to long noodles)
2 medium yellow squashes, cut into bite-sized pieces
3 ounces goat cheese
small handful of fresh basil leaves, sliced into ribbons
salt and pepper
Heat olive oil in a medium skillet over medium heat. Add the onion to the olive oil, season with salt and pepper, and cook on medium-low heat until very soft and beginning to brown, about 15 minutes.
While the onion is cooking, bring a pot of salted water to boil for the pasta. Add the pasta and cook until just al dente. Add the squash to the onion, season with salt and pepper, and cook until tender, about 5 minutes. If the pan gets dry, add a splash of olive oil.
Scoop out 1/2 cup of the pasta water, set aside, then drain the pasta and add to the pot with the squash and onions. Crumble the goat cheese on top and stir until it is distributed throughout the pasta, drizzling in the pasta water to help make the sauce creamy.
Add the basil, and season to taste.