Cooking Demonstration: Spinach Pasta with Sun-Dried Tomato Cream Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and are more affordable.

Start by boiling water in a large pot for the pasta.

Add 8 ounces of whole wheat spaghetti to the boiling water and cook for about 7 minutes according to the package directions.

While the pasta is cooking, prepare the sun-dried tomato cream sauce.

In a large skillet, add 1/2 cup of sun-dried tomatoes in oil and 1/2 cup of chopped white onion.

Place the skillet over medium heat and cook for about 3 minutes until the onions start to soften and become translucent.

Add 1/4 teaspoon of black pepper, 1/4 teaspoon of red pepper flakes, and 1/4 teaspoon of salt to the skillet.

Stir the mixture to combine the ingredients and flavors.

Pour in 1 cup of heavy cream and 1/2 cup of vegetable broth; stir well and bring to a gentle simmer.

Add 1 cup of fresh spinach to the sauce and cook until wilted, about 2-3 minutes.

Once the pasta is cooked, drain it and add it to the skillet with the sauce, tossing to coat evenly.

Stir in 1 tablespoon of lemon juice and 1/4 cup of fresh basil.

Sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of toasted pine nuts over the pasta before serving.

Garnish with fresh parsley for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens