Cookbook:Pecan Spinach Pasta

Cookbook | Ingredients | Recipes | Vegan Cuisine

This recipe can be a stand-alone meal; it's also good cold as a leftover. It sometimes turns out a bit dry.


  • 500 grams pasta (ideally penne)
  • 3 generous tablespoons of olive oil
  • 2 large garlic cloves, chopped
  • 1 onion, sliced (ideally, a red onion)
  • ¾ cup pecan halves
  • 1 pack of frozen spinach, or, better, a moderate amount of fresh spinach
  • Crushed red pepper flakes, to taste
  • Salt to taste
  • 1 cup feta cheese or feta substitute (optional)


  1. Boil the pasta. Bring a pan of water to a boil and once it has a good rolling boil, put in the pasta. Start checking it about 2 minutes before the amount of time specified on the package by tasting a piece. A commonly held ideal for pasta is that it should be al dente, which means a tiny, tiny bit undercooked, rather than soft and mushy; it does not mean raw. Drain the pasta once it's done.
  2. While the pasta is cooking, combine the olive oil, red pepper flakes, and garlic in a cold skillet. Put them on medium heat.
  3. After a brief amount of time, add the onion slices.
  4. Once the onion is slightly browned, add the pecan halves and sauté them for two minutes.
  5. Add the spinach.
  6. Once the spinach is done, add salt.
  7. Put the sauce on the drained pasta and serve.

Notes, tips, and variationsEdit

  • If frozen spinach is used, consider steaming it quickly before using it in this recipe.
  • The original recipe contained feta cheese. I've never tried it that way, but if you're adventurous, you could consider adding a feta substitute; if you do, mix it in at the end.