Penne In Pear Cream Sauce


Penne In Cream Sauce


  • 1 pound Penne Pasta, dry
  • 2 tablespoons earth balance organic spread
  • 2 firm pears (d’anjou or Bartlett), peeled and cut into a ½” dice
  • 2 tablespoons rosemary
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 ½  teaspoon Coarse Salt
  • ½ cup white wine
  • 1 ½ cups soy milk
  • 4-6 tablespoons nutritional yeast
  • 4 handfuls of spinach or kale
  • Ground Black Pepper


  1. Cook penne pasta in a large pot of boiling salted water.
  2. While the pasta is cooking…
  3. Heat the earth balance spread on medium/high in a large frying pan. Add the diced pears, rosemary, and salt, and sauté for 2-3 minutes, or until pear is soft. Pour in the white wine and cook until most of the liquid is evaporated. Pour in the soy milk and bring to a simmer. Add the nutritional yeast, cook, stirring occasionally, for about 8-10 minutes on med, or until sauce has thickened and reduced by half.  Add 4 handfuls of spinach or kale and cook until wilted.
  4. When the pasta is done, drain the water and place back in the pot. Pour the cream sauce over the pasta and toss to coat.
  5. Serve immediately with fresh ground pepper over the top.




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