Creamy Spinach & Roasted Red Pepper Penne

• 12 oz (340 g) penne pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup jarred roasted red peppers, drained and roughly chopped
• 4 cups fresh spinach, roughly chopped
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 1 teaspoon dried Italian seasoning
• 1/4 cup fresh basil, chopped (or 1 tablespoon dried basil)
• Juice of half a lemon
• 1/4 cup toasted pine nuts or chopped walnuts (optional, for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.
3. Add chopped roasted red peppers to the skillet and cook for 3-4 minutes, stirring occasionally. Then add chopped spinach and cook until wilted, about 2 minutes.
4. Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, then add the Parmesan cheese, crushed red pepper flakes (if using), dried Italian seasoning, salt, and black pepper. Stir until the cheese melts and the sauce thickens slightly.
5. Add the cooked penne pasta to the skillet, tossing to coat thoroughly in the sauce. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency.
6. Stir in fresh basil and lemon juice for brightness. Adjust seasoning with additional salt and pepper as needed.
7. Serve immediately, garnished with toasted pine nuts or chopped walnuts for extra crunch if desired.
8. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or water if the sauce has thickened.

Chef tips

• For a vegan version, substitute heavy cream with coconut cream or cashew cream and use nutritional yeast instead of Parmesan cheese.
• Roasted red peppers can be homemade (roast fresh peppers under a broiler) or store-bought for convenience.
• If you prefer a thicker sauce, add more Parmesan cheese gradually or reduce the cream by simmering a few extra minutes.
• Add extra vegetables like mushrooms or sun-dried tomatoes along with the spinach for more texture and flavor.