Creamy Spinach Penne Pasta

INGREDIENTS:

• 300g Penne Pasta
• 300g Spinach Leaves, roughly chopped
• 2 cloves Garlic, grated
• 1 tbsp CannaOil (see #41cblog for recipe)
• Salt and Pepper

For the White Sauce

• 2 tbsp Flour
• 1 cup CannaMilk (see #41cblog for recipe)
• 1/2 cup Fresh cream
• 4 tbsp Parmesan cheese
• Salt and Pepper, to taste

INSTRUCTIONS:

To Cook The Pasta:

1. In a large pot, add water and bring it to a boil. Once the water has boiled, add a teaspoon of salt.
2. Add the pasta to the boiling water and cook until al dente (just cooked). It takes approximately 12-15 minutes to obtain al dente pasta.
3. Once the pasta has cooked, drain the water.
4. Drizzle some oil on top of the pasta and coat all of the pasta with the oil so that the pasta doesn’t stick to each other.

To Make The White Sauce:

1. Whisk together the flour, salt, pepper, nutmeg, and milk until all the flour is well dissolved into the milk.
2. Pour the white sauce mixture into a saucepan and cook until it thickens.
3. As the White Sauce pasta mixture begins to thicken, add in the cream and cheese, and continue to stir well until there are no lumps and the mixture is cooked through completely.
4. Cook till you get the desired consistency and switch it off.

To Make The Creamy Spinach Penne Pasta Recipe:

1. In a heavy-bottomed pan, add a tablespoon of olive oil and the grated garlic. Saute for a few seconds and add in the chopped spinach and salt to taste. Saute on medium heat until the spinach has softened. Turn off the heat. You want the spinach to retain its rich green color. Don’t overcook it.
2. Add the white sauce to the spinach, stir well, and bring to a boil on medium heat for a couple of minutes.
3. Add in the boiled pasta and stir well. Once the pasta is well coated with the sauce, turn off the heat and serve.
4. Serve Creamy Spinach Penne Pasta

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