Thirty-Minute Vegan Pasta Challenge

Along with millions of liturgically minded Christians the world over, we don't eat meat on Fridays.  Dairy is also off my diet since it doesn't agree with my breastfeeding son.  Plus, my family is currently rather broke.

So, on Fridays, I like to give myself the following challenge: Make a new delicious vegan pasta sauce, from whatever happens to be in the pantry, in the time it takes to boil the water and cook the pasta.  I do not usually plan ahead.  The challenge starts when I enter the kitchen and put the pasta pot on the burner.

Tonight's recipe was a great success, so I thought I'd share.

Spinach and Walnut Pesto Penne
Set salted water to boil for pasta.
Heat in a sauce pot over medium-high heat

• 1 or 2 T olive oil

Dice and add to pot

• 1/2 onion

Cook, stirring, until soft.
Add

• 1 C frozen spinach
• 1/2 C frozen peas

Cook stirring until thawed.
Add to pot

• 1/4 C (leftover) Chardonnay or other white wine

Blend in a blender

• 1 14 oz can fire-roasted tomatoes

and add to pot.  Stir to combine.  Bring to a boil then reduce heat and simmer.
Cook

• 16 oz pasta (I prefer whole wheat penne)

Meanwhile, without rinsing blender, add to blender and blend

• 2 T freshly squeezed lemon juice
• 3 cloves garlic
• 1 C fresh, snipped basil, or 6 cubes/teaspoons frozen basil
• 3/4 C walnut pieces
• 1 t salt or to taste
• 1/2 t freshly ground pepper or to taste
• 1/4 t hot pepper sauce (optional)

Blending may require more liquid, so use water from the pasta pot and/or olive oil. 
Pour walnut pesto into spinach-tomato sauce.  Mix and cook until heated through.
Serve over pasta.

Serves 6 to 8.


Anyone else want to take the challenge and share your recipe?