Cookbook:Pecan Spinach Pasta

| Vegan Cuisine

This recipe can be a stand-alone meal; it's also good cold as a leftover. It sometimes turns out a bit dry.

Ingredients

 * 500 grams pasta (ideally penne)
 * 3 generous tablespoons olive oil
 * 2 large garlic cloves, chopped
 * 1 onion (ideally red), sliced
 * ¾ cup pecan halves
 * 1 pack of frozen spinach, or, better, a moderate amount of fresh spinach
 * Crushed red pepper flakes, to taste
 * Salt to taste
 * 1 cup feta cheese or feta substitute (optional)

Procedure

 * 1) Bring a pan of water to a boil and once it has a good rolling boil, put in the pasta. Start checking it about 2 minutes before the amount of time specified on the package by tasting a piece. A commonly held ideal for pasta is that it should be al dente, which means a tiny, tiny bit undercooked, rather than soft and mushy; it does not mean raw. Drain the pasta once it's done.
 * 2) While the pasta is cooking, combine the olive oil, red pepper flakes, and garlic in a cold skillet. Put them on medium heat.
 * 3) After a brief amount of time, add the onion slices.
 * 4) Once the onion is slightly browned, add the pecan halves and sauté them for two minutes.
 * 5) Add the spinach.
 * 6) Once the spinach is done, add salt.
 * 7) Put the sauce on the drained pasta and serve.

Notes, tips, and variations

 * If frozen spinach is used, consider steaming it quickly before using it in this recipe.