Creamy Roasted Red Pepper Penne


115 gram penne

1 tbsp. extra-virgin olive oil

1 onion, diced

2 cloves garlic, minced

380 gram baby spinach

130 gram sliced jarred roasted red peppers

70 ml. heavy cream

100ml. low-sodium chicken broth

1 tsp. crushed red pepper flakes

Freshly grated Parmesan, for serving


In a large pot of salted boiling water, cook the penne according to package directions until al dente. Drain, reserving 130 grams of pasta water, and return to pot.

Meanwhile, in a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, about 5 minutes, then add spinach and roasted red peppers. Cook until wilted and warmed through, 3 minutes.

Stir in heavy cream, chicken broth, and 200 ml cup pasta water and bring to a simmer.

Add cooked penne to pan and stir until coated, then season with crushed red pepper flakes.

Garnish with Parmesan and serve.