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!

Course Dinner, Lunch

Cuisine Italian-Inspired

Keyword Easy, Plant-Based, Vegan

Prep Time 1

Cook Time 30

Total Time 1 30

Servings

Author Mori

Ingredients

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⁣

Instructions

⁣⁣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!⁣

Make sure to check out Mori’s Instagram and website for more tasty recipes!