Monday, July 23, 2012

Chive and Butter Noodles

Chives, butter, and noodles. I love them separately and I love them together. Especially when they are the base ingredients in a delicious dish that I made Saturday night.

The recipe came courtesy of Pinterest, but is from This Blog here. I had to run out to a local organic store to purchase nutritional yeast, but substituted spaghetti for the soba noodles. I had never heard of soba noodles prior to this recipe and did not care to try them. Spaghetti worked out just fine. 

Tom and I loved the meal. It was delicious and much healthier than the packaged mixes you might find in the pasta isle of a grocery store. They have much less sodium, fresh ingredients, and are packed full of flavor. Trust me, this will be made again, and again, and again! I may decide to double the chive/butter recipe next time in order to increase the chive/butter to noodle ratio. 

Chive and Butter Noodles
Adapted from Anja's Food 4 Thought 

  • Spaghetti/Angel Hair pasta (enough for two people)
  • 2 tablespoons unsalted butter
  • 1/2 a red onion, chopped finely
  • 2 cloves garlic, minced
  • 4 tablespoons chives, chopped finely
  • 1 tablespoon nutritional yeast
  • Salt to taste
  • 4 tablespoons toasted walnuts, chopped finely
  1. Cook pasta according to directions. 
  2. While pasta is cooking, melt 1 tablespoon butter in a small saucepan over medium-low heat. Once melted, add onion and cook for 2-3 minutes, until softened.
  3. Add the chives and minced garlic and cook for an additional 1-2 minutes, stirring frequently. 
  4. Add the nutritional yeast along with salt. Immediately add the 1 tablespoon of unmelted butter, and cook until butter has completely melted. Remove from heat.
  5. Toast walnuts in oven by broiling for a few minutes. Be sure to watch them so they do not burn. Remove from oven, and chop finely on a cutting board. 
  6. Once pasta is cooked, drain the water and add the noodles to a bowl. Pour the chive mixture on top and stir to incorporate the mixture into the pasta. 
  7. Serve pasta on plates/bowls and sprinkle walnuts on top. The walnuts give a good crunch to the noodles. 

We enjoyed the noodles along with fresh cherry tomatoes that we picked up at a local Farmer's market on Saturday. Cherry tomatoes always make my heart happy, but I must confess, they were not as the delicious as Pete's Green's tomatoes that we enjoyed last year. Oh how I miss their CSA.


  1. Looks simple yet yummy. I love red onions...actually, onions in general, lol...I can eat them raw...mmm. Thanks for sharing the recipe! :)

  2. Looks tasty! What's the deal with the yeast though? I don't know about this ingredient.

    1. I just found out about nutritional yeast last year when some friends put it and dill on popcorn and it turned out amazing! According to Wikipedia, "it can be described as nutty, cheesy, or creamy" so it's a cheese substitute in some cases. I suppose that is why our friends put it on their popcorn. Have you ever used it?