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Creamy Spinach Penne with Steamed Fiddleheads 🌿
2 large handfuls spinach, chopped
4 cloves garlic, minced
1 small onion
1 tbsp vegan butter
1 small aubergine
a splash of almond milk
170g penne
salt + pepper
red chili flakes
vegan parmesan
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!
Serves 2
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