Peanut Noodles

Peanut Noodles

SERVES 4-6 | FINISH IN 30 minutes

  • 12 Ounces Veggiecraft Penne
  • 1 Tablespoon Olive Oil
  • 2 Medium Shallots, sliced
  • 6 Cloves Garlic, minced
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Thyme
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 4 Ounces Vegan or Regular Feta
  • ¼ Cup Non-Dairy or Regular Milk
  • ½ Cup Pasta Water
  • 3 Cups Spinach
  • 1 Cup Marinated Artichokes, drained and roughly chopped or halved (~14.5 oz jar)
  • 1 Cup Halved Cherry Tomatoes
  • ⅓ Cup Sun Dried Tomatoes, thinly sliced
  • ⅓ Cup Kalamata Olives, halved
  • ¼ Cup Fresh Parsley, finely chopped
  • ½ Cucumber, sliced and quartered
  • For topping: vegan/regular feta, fresh parsley, toasted pine nuts
Products you'll need
  1. Cook the pasta according to the package directions. Reserve ½ cup pasta water.
  2. Heat the olive oil in a large pot over medium heat. Add the shallots, garlic, oregano, thyme, salt, and pepper. Cook 3-5 minutes, until the shallots are starting to soften.
  3. Add feta cheese and milk to the pan. Reduce heat to medium-low and stir for about 2-3 minutes or until the feta mostly melts and creates a sauce.
  4. Add the cooked pasta and ¼ cup of the pasta water to the pan and toss until pasta is evenly coated. Add more pasta water as needed.
  5. Add in the spinach, artichokes, tomatoes, olives, and fresh parsley to the pan. Stir. Then cover and cook 5 minutes until the spinach is wilted.
  6. Serve topped with vegan/regular feta, vegan/regular parmesan, more fresh parsley and pine nuts.

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