3 cloves garlic, minced
2 tablespoons olive oil
1 bunch spinach, stems removed and chopped
10 ounces penne pasta
2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup nondairy milk (I use soy)
2 tomatoes, peeled, seeded, and diced
sea salt and ground pepper, to taste
1. In a large pot, saute garlic in olive oil on medium heat for about 2 minutes. Add chopped spinach, stirring to coat evenly.
2. Cover and simmer until wilted, about 6 minutes, stirring occasionally. Set aside when done. Meanwhile, start boiling pasta and set a timer for 10 minutes. This is the perfect timing for al dente.
3. In a small pot, melt margarine, then add flour, stirring to break up any chunks. Add milk, stirring constantly. As soon as the sauce starts to bubble, the sauce will continue to thicken. I like to take the pot off the heat about a minute after the sauce starts bubbling.
4. When pasta is done, drain and add to large pot with the spinach. Add the cream sauce, tomatoes, salt and pepper, and mix well.