Penne in White Wine Sauce with Peppers and Tomatoes
Ingredients
- 2/3 lb. penne (or you fav pasta)
- 1 small red onion finely chopped
- 1 tbsp oil (or less if preferred)
- 3/4 tsp garlic powder
- 1/2 to 1 tsp kosher salt (to taste)
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1 tsp dried oregano
- 1.5 tsp dried tarragon
- 1 cup white wine
- 2 cups vegetable broth
- 2 tbsp all-purpose flour
- 1 1/4 tsp dijon mustard
- 1 cup sliced cherry tomatoes
- 1 cup roasted red peppers, sliced thinly (jarred)
- 2 large handfuls baby spinach
- 2 tbsp finely chopped fresh parsley
- Red chili flakes for garnish (optional)
Preparation
Cook pasta in salted water until just barely al dente, then drain.
While water boils, cut the onion and add it to a large pan with oil, salt, pepper, and the dried seasonings; cook until onion is translucent, adding a bit of water to prevent burning if needed.
Add wine and let it reduce by half.
In a small bowl, add flour and 3 tbsp of the vegetable broth; whisk until smooth.
Add the flour mixture, the remaining broth, and mustard to the pan; stir well and let gently simmer uncovered until sauce thickens slightly, about 3 to 5 minutes.
Add red peppers and tomatoes; cook for 3 minutes more.
Add spinach and cooked pasta; stir, cover, and let cook together for a couple of minutes.
Garnish with parsley and chili flakes if desired.
