My husband and I are recently on a vegetarian journey and found this recipe made with chicken. I altered it a little bit, took the chicken out and it was FABULOUS! I hope you enjoy it as much as I did.
- 2 tablespoons butter
- 1 small yellow onion chopped
- 6 cloves garlic finely diced
- 1/3 cup white cooking wine
- 9 oz jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
- 3 level tablespoons flour
- 2 cups vegetable broth
- 2 cups milk
- 1 cup heavy cream
- 2 teaspoons dried Italian herbs
- 2 teaspoons salt
- 10 ounces whole wheat pasta (elbows or shells), uncooked (3 cups!)
- 3 cups baby spinach leaves
- 3/4 cup mozzarella cheese shredded
- 1/2 cup grated cheese Cheddar or Gruyere
- 2 tablespoons fresh parsley chopped (optional)
Instructions
- Add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
- Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavor as possible.
- Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, the milk, the heavy cream, herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
- Add the dry pasta and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the pasta is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted.
- Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add more milk in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools. Serve immediately!
Adapted from Cafe Delites
