Creamy Jalapeño Penne

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This recipe is just one of many ways you can use the Ultimate Cashew Cream Sauce to make so many awesome dishes!


Ingredients:
  • Ultimate Cashew Cream Sauce
  • 3 Small Onions
  • Mushrooms (1-1.5 cups)
  • Baby Spinach (a few large handfuls)
  • Pickled Jalapeños (small can – about 1/3 cup)
  • Gluten Free Penne
  • Onion Powder
Note: Always remember you can customize the recipe however you like!  Add or leave out any ingredients ~ get creative!  I love adding spinach into dishes because it is a great way to pack in a LOT of greens that cook down into almost nothing.
~
If you aren’t a big fan of pasta this also makes a great dip!

Method

 

Sauce:
  1. Saute onions and mushrooms in a bit of coconut oil on med-high to brown them a bit and then turn on med-low.  The longer you let them cook the better (about 45 mins to caramelize).  When onions are almost done add your spinach and watch it magically turn into almost nothing!
  2. If you haven’t made it already, whip up a batch of Ultimate Cashew Cream Sauce and add it to the sauteed veggies.
  3. Finely chop up jalapenos.  Add them to the sauce a bit at a time, let it cook for a bit and taste until you get the right spice.
Noodles:
  1. Bring a large pot of salted water to a rolling boil.  Add the noodles and a bit of oil to prevent them from sticking together.
  2. Strain and sprinkle with salt and onion powder.

Now just add the awesome jalapeño sauce to your noodles, season with ground pepper & enjoy!!!

Note:  If you plan on saving any for leftovers, it is best to keep the noodles and sauce separate.


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