RECIPE: Spinach with Penne (Vegan)

[Guest guest]

Hi everyone! And an especial Hi to all new members ;=)

 

Today I am sadly under the weather, so I wasn't up to making much in the

way of food. But this is what I did so. Obviously, this recipe would

work with other green leafy things, but I used spinach cuz that's what

was in the crisper and it wilts quickly. You could also use another kind

of pasta, but I always like the way it turns out with penne. If you are

lacto vegetarian, by all means use real cheese ;=)

 

The recipe is for two persons, but could be halved for one or doubled

for four (I like recipes that do that *lol*). It's my own, so no one to

blame but me, although there are variations on it, I am sure, in most kitchens.

 

SPINACH WITH PENNE (Vegan)

 

100 grams (ca. 1/4 pound) penne

Bunch of spinach (8 to 10 ounces or 225 grams), long stems removed

One or two teaspoons olive oil

Half a small onion, chopped

Two garlic cloves, chopped

Half a small chilli (depending on heat factor), chopped (optional)

One or two tablespoons vegan creme cheez, separated into bits

Two tablespoons pine nuts

Handful of cherry tomatoes, halved

Salt and pepper to taste

Two tablespoons cilantro, chopped, and a few sprigs for garnish

Wedge of lemon, to squeeze over finished dish

 

Cook penne according to instructions. Meanwhile wash the spinach and

drain in collander. Heat oil in large pan (it must hold all spinach as

well as pasta) and cook onion over medium heat until translucent. Add

garlic, chilli and pinenuts, being careful not to let anything burn, and

stir. Add cherry tomatoes, stirring until they have been coated in the

flavours in the pan. (If the phone rings, the pan can be taken off the

heat at this point.)

 

Add wet spinach, turning it in the oil and other ingredients so that the

flavours will mix. Put lid on the pan to wilt the spinach - a couple of

minutes is plenty of time. Meanwhile, drain the penne, add to the

spinach mixture and mix for a few seconds, remove from heat, season, and

add cilantro and creme cheez and a squeeze of lemon. Transfer to serving

bowl and add a last sprig or two of cilantro. Simple, but a favourite of mine.

 

Notes:

1. If you don't have fresh spinach, you can use defrosted and drained

frozen spinach, adding it as above, but it's not as nice.

2. I divide the creme cheez into bits (with a spoon) on a small saucer

and return to fridge while I'm doing the rest. It mixes better that way

- just don't forget it ;=) And if you are lacto vegetarian, by all means

use real cheese, goat cheese for preference.

 

Best,

Pat

 

--

SANTBROWN

townhounds/

vegetarianslimming/

HOMEPAGE: http://www.angelfire.com/art/pendragon/

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* " There are too many idiots in this world. And having said it, I have

the burden of proving it. " (Franz Fanon)

* " Until he extends the circle of compassion to all living things, man

will not himself find peace. " (Albert Schweitzer)

[Guest guest]

This looks like heaven, Pat....thanks!!

 

Sheri