🥘 Ingredients
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Parmesan cheese6 tbsp
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butter (divided)4 tbsp
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chili flakes1 tsp
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cream cheese1/2 c
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garlic powder (divided)4 tsp
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grape tomatoes8 oz
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panko breadcrumbs½ cup
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penne pasta12 oz
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pepper
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salt
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spinach10 oz
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veggie stock concentrate2 unit
🍳 Cookware
- large pot
- large pan
- large
- strainer
- large pan
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1Bring a large pot of salted water to a boil. Wash and dry all produce. Halve grape tomatoes .grape tomatoes: 8 oz -
2Melt butter in a large pan over medium-high heat (use 1 TBSP; for 4 servings use 2 TBSP). Add panko breadcrumbs and cook, stirring, until golden and toasted ⏱️ 3 minutes . Stir in half the garlic powder and cook until fragrant ⏱️ 30 seconds . Turn off heat; transfer to a plate and season with salt and pepper . Wipe out pan.butter: 4 tbsp (divided), panko breadcrumbs: ½ cup, garlic powder: 2 tsp (divided), salt, pepper -
3Once water is boiling, add penne pasta to large pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ¼ cup pasta cooking water. Drain with strainer and set aside.penne pasta: 12 oz -
4While penne cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in the same large pan over medium-high heat. Add remaining garlic powder and cook until fragrant ⏱️ 30 seconds . Stir in ⅓ cup water (½ cup for 4), veggie stock concentrate , and cream cheese . Bring to a simmer and cook, stirring, until combined and creamy ⏱️ 3 minutes . Season with salt and pepper.garlic powder: 2 tsp, veggie stock concentrate: 2 unit, cream cheese: 1/2 c -
5Stir spinach and tomatoes into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened ⏱️ 4 minutes .spinach: 10 oz -
6Stir drained penne into pan with sauce until thoroughly coated. TIP: if needed, add a splash or two of reserved pasta cooking water until everything is coated in a creamy sauce. Taste and season with salt and pepper . Divide pasta between bowls and top with Parmesan cheese . Sprinkle with as many garlic butter breadcrumbs as you like. Add a pinch of chili flakes to taste and serve.salt, pepper, Parmesan cheese: 6 tbsp, chili flakes: 1 tsp