Creamy Spinach Penne with Steamed Fiddleheads

Creamy Spinach Penne with Steamed Fiddleheads
Creamy Spinach Penne with Steamed Fiddleheads

Creamy Spinach Penne with Steamed Fiddleheads

A quick and easy dinner (or lunch) recipe that combines your favourite pasta with a creamy roasted aubergine sauce and one of spring’s great offerings: fiddleheads!
5 from 2 votes
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: Dinner, Lunch
Cuisine: Italian-Inspired
Keyword: Easy, Plant-Based, Vegan
Author: Mori
Servings: 2


  • 2 large handfuls spinach chopped⁣
  • 4 cloves garlic minced⁣
  • 1 small onion⁣
  • 1 tbsp vegan butter⁣
  • 1 small aubergine ⁣
  • 1 splash almond milk⁣
  • 170 g penne ⁣
  • ⁣salt + pepper⁣
  • chili flakes
  • vegan parmesan cheese
  • ⁣fiddleheads steamed, tossed in butter and seasoned⁣


  • ⁣⁣Roast aubergine whole (and directly on middle rack) at 350 for 45 minutes to an hour. ⁣⁣⁣
  • ⁣⁣Allow to cool, cut in half, scoop out flesh. Place in a colander over a bowl while you prepare the rest of the dish. ⁣⁣
  • ⁣Heat vegan butter in a frying pan. Add garlic and onion and cook until fragrant and onion is translucent. Season. Add spinach and cook until it begins to wilt. ⁣
  • ⁣In a blender or food processor, blend aubergine with a splash of almond milk, salt and pepper until smooth. Add to pan with spinach mixture. Stir and cook for a few minutes. ⁣
  • ⁣Cook pasta in a pot of boiling, salted water. When nearly al dente, drain and add to the pan with spinach. Reserve a little pasta water. ⁣
  • ⁣Cook pasta for an additional minute with spinach mixture and add a little pasta water, if necessary. ⁣
  • ⁣Taste and season according to your preferences. ⁣
  • ⁣Serve with steamed buttery fiddleheads, red chili flakes and vegan parmesan. Enjoy!⁣

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