Penne with Spinach & Tomatoes

🥘 Ingredients

• butter
  2 tbsp
• chili flakes
  1 pinch
• cream cheese
  2 oz
• garlic powder
  1 tsp
• grape tomatoes
  1 c
• panko breadcrumbs
  ⅓ cup
• parmesan cheese
  2 tbsp
• penne pasta
  1 c
• spinach
  2 c
• veggie stock concentrate
  1 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Halve grape tomatoes .

   grape tomatoes: 1 c
2. 

   2

   Melt 1 tbsp butter in a large pan over medium-high heat. 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: 2 tbsp, panko breadcrumbs: ⅓ cup, garlic powder: 1 tsp
3. 

   3

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ¼ cup pasta cooking water. Drain and set aside.

   penne pasta: 1 c
4. 

   4

   While penne cooks, melt 1 tbsp butter in pan used for panko over medium-high heat. Add remaining garlic powder and cook until fragrant ⏱️ 30 seconds . Stir in ⅓ cup water, veggie stock concentrate , and cream cheese . Bring to a simmer and cook, stirring, until combined and creamy ⏱️ 3 minutes . Season with salt and pepper.

   veggie stock concentrate: 1 unit, cream cheese: 2 oz
5. 

   5

   Stir tomatoes and spinach into pan with sauce. Cook, stirring, until spinach is wilted and tomatoes are softened ⏱️ 4 minutes .

   spinach: 2 c
6. 

   6

   Stir drained penne into pan with sauce until thoroughly coated. 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.

   parmesan cheese: 2 tbsp, chili flakes: 1 pinch