Creamy Sundried Tomato, Artichoke and Baby Spinach Penne
Recipe type: Pasta
Cuisine: Italian
Serves: 4-6
  • 1 lb. gluten-free brown rice penne
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup marinated artichoke hearts, chopped
  • 1 cup sundried tomatoes in oil, chopped
  • 1 tablespoon reserved oil from artichoke hearts or sundried tomatoes
  • 1 recipe Savory Cashew Cream*
  • 1 teaspoon dried parsley
  • ½ teaspoon lemon juice
  • Salt and pepper, to taste
  • 1½ cups fresh baby spinach leaves
  • 1-2 cups water (as needed)
  1. Heat reserved oil in a large, deep skillet over medium heat.
  2. Add onion and garlic. Saute for 5 minutes until the onion begins to soften.
  3. Add artichokes and sundried tomatoes. Saute for 5 minutes more.
  4. Add the cashew cream, dried parsley and lemon juice.
  5. Season with salt and pepper, to taste.
  6. Let the mixture bubble over medium-low heat until the sauce starts to thicken and reduce.
  7. Meanwhile, bring a large pot full of water to boil to cook the penne.**
  8. Add water to thin the sauce as needed. (I ended up using about 1½ cups of water altogether.)
  9. Once the sauce has reduced and thickened to a nice creamy consistency - about 10-15 minutes - remove from heat and add the fresh spinach leaves. Stir to just wilt.
  10. Toss the cooked pasta with the cream sauce and serve hot.
Recipe by These Things I Love at