Spinach Penne with Sauteed Greens & Scallion Cream Sauce

This scallion cream sauce is put together in a snap and pairs great with dark leafy greens. Always trying to get more greens into my diet, this meal makes it easy to cram in tons and enjoy every bite.

Hearty spinach penne pasta tossed with scallions, garlic and white beans blended into a smooth and creamy sauce, topped with garlicky swiss chard, arugula and toasted sunflower seeds.

Scallion Cream Sauce
1 tbl extra virgin olive oil
1 bunch scallions, roughly chopped, reserve 1 tbl for garnish
1 garlic clove, minced
1 cup cannelini beans, drained and rinsed
1/4 cup vegan cream cheese
3 tbl plain almond milk
salt and pepper

Saute the scallions and garlic in olive oil for 4-5 minutes until the scallions start to soften. Add the beans and season with salt and pepper. Cook 3 minutes more.
Transfer to a blender and add the cream cheese and almond milk. Blend for 2-3 minutes until completely creamy. Taste and season.

Spinach Penne with Sauteed Greens
serves 3
6 oz spinach penne
2 tbl extra virgin olive oil
1 head green chard plus stems, roughly chopped
3 cups arugula
3 garlic cloves, minced
salt and pepper
1/4 tsp red pepper flakes
2 tsp white wine vinegar
3 tbl toasted sunflower seeds

Bring a pot of salted water to a boil and add the penne. Cook for 12 minutes or until al dente. While the pasta is boiling, prepare the greens.
Heat the olive oil in a saute pan and add the chard and arugula. Toss to coat in oil. Once the greens have wilted down, add the garlic, salt and pepper to taste and red pepper flakes. Add the white wine vinegar and continue to cook over medium heat for 10 minutes. Taste and season more if necessary.
Drain the pasta, reserving 2 tbl of pasta water.
Toss the scallion cream sauce into the pasta, along with the pasta water. Plate and top with sauteed greens, a sprinkling of sunflower seeds and the remaining scallions from the sauce to garnish.

Stuffed Spaghetti Squash with Red Bell Pepper and Swiss Chard

The awesome thing about spaghetti squash is the magical way it shreds almost effortlessly into thin spaghetti-like shreds. How!? Why?! I love using this squash as a replacement for pasta. The tender squash meat tastes like al dente angel hair and when combined with greens and other vegetables then cooked in it's own shell, a wonderful casserole type dinner appears in no time.

Thin shreds of squash with red bell peppers, swiss chard, garlic and fresh basil cooked with crunchy bread crumbs toasted until golden brown.

Stuffed Spaghetti Squash
1 spaghetti squash, halved lengthwise, seeds scraped out
8 tbl extra virgin olive oil, divided
salt and pepper
1 yellow onion, small dice
1 red bell pepper, medium dice
1/4 tsp red pepper flakes
4 garlic cloves, minced
1 head swiss chard, stems removed, roughly chopped
1 cup shredded vegan mozzarella cheese, divided
1 cup panko breadcrumbs
8 basil leaves, roughly chopped

Preheat the oven to 425.
Drizzle both spaghetti squash insides with 3 tbl of olive oil total. Season heavily with salt and pepper.
Roast the halves, cut side up for 20 minutes. While the squash is cooking, make the filling.
Heat 2 tbl of olive oil in a large pot. Saute the onion and red bell pepper until soft and translucent with salt, pepper and red pepper flakes, 7 minutes. Add the garlic and swiss chard and toss to wilt the chard. Once the garlic has toasted and is fragrant (about 3 minutes) remove from heat and stir in 1/2 cup cheese and stir to combine.
In a small bowl, combine the panko, 1/2 cup cheese, basil, salt and pepper to taste and 2 tbl of oil. Toss to combine.
Use a fork to shred all of the squash out of the halves. Stir in with the vegetables and divide the vegetable mix back into the halves. Divide the breadcrumb mixture on top and drizzle with 1 tbl of oil on top.
Place back in the oven, reduce heat to 375 and bake for 20-25 minutes until toasted and golden brown.