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Creamy Roasted Red Pepper and Spinach Penne

What you need: 

1 bag fresh baby spinach
4 roasted red peppers chopped
4 tablespoons vegan cream cheese
3 tablespoons sundried tomato's (optional) chopped
2 tablespoons minced garlic or equiv
1/4c soy or rice milk
1 box penne pasta (cooked)
1 16ounce can tomato sauce
2 heaping tablespoons dry basil, (or equiv fresh)
1 heaping tablespoons dry oregano (or equiv fresh)
1tsp garlic powder
1/2 teaspoon cayenne pepper
cracked black pepper and sea salt to taste
2 tablespoons olive oil

What you do: 

While cooking pasta heat oil in skillet, add spinach and sauté until soft add roasted red peppers and sundried tomato's and sauté for 5 min on medium. Add garlic and heat 1 minute. Add cream cheese and milk and stir until cheese is melted.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

Ok, so I didn't see your update - and I used tomato sauce - but it still turned out great!  I halved the recipe, cheated a little and used frozen spinach and roasted red peppers from a jar.  I omitted the sundried tomatoes - I'm not a fan.
Highly recommended!  But I'm a sucker for a good red pepper sauce.  Thanks!

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SO, I realized that somehow I screwed up this recipe, so here are the changes:
1. It is a can of diced tomatos not tomato sauce.
2. After cheese is melted, add can of tomatos,and spices.
3. Toss with penne and enjoy!

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