RCI-ND.001.0002.001
Pecan Spinach Pasta
Vegan Cuisine
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- pasta (ideally penne)500 grams
- generous tablespoons of olive oil3 unit
- garlic cloves2 largechopped
- onion1 unitsliced (ideally, a red onion)
- pecan halves3/4 cup
- pack of frozen spinach1 unitor, better, a moderate amount of fresh spinach. If frozen spinach is used, consider steaming it quickly before using it in this recipe.
- Crushed red pepper flakes to taste1 unit
- Salt to taste1 unit
- Optional: feta or feta substitute1 unit
Method
1
Boil the pasta. Bring a pan of water to a boil and once it has a good rolling boil, put in the pasta. Start checking it about 2 minutes before the amount of time specified on the package by tasting a piece. A commonly held ideal for pasta is that it should be "al dente", which means a tiny, tiny bit undercooked, rather than soft and mushy; it does not mean raw. Drain the pasta once it's done.)
2
Simultaneously, make the sauce.
3
In a cold skillet, combine the olive oil, red pepper flakes, and garlic. Put them on medium heat.
4
After a brief amount of time, add the onion slices.
5
Once the onion is slightly browned, add the pecan halves and sauté them for two minutes.
6
Add the spinach.
7
Once the spinach is done, add salt.
8
The original recipe contained 1 cup of feta. I've never tried it that way, but if you're adventurous, you could consider adding a feta substitute; if you do, mix it in at the end.
9
Put the sauce on the drained pasta and serve.