What do you do when you have a leftover bottle of good wine, but it is just about stale? I know what! Drunken pasta. It’s one of my favorite simple pasta dishes that doesn’t require a lot of effort. I also really love wine and how the bold flavor brings out the richness in vegetables. Give this recipe a whirl!
Drunken sauce ingredients:
- 1/2 bottle dry red wine (I used whatever was left over and about to become stale)
- 2 tbsp grapeseed oil
- 1 large bag of fresh spinach leaves
- 1 large white onion, diced small
- 4 cloves garlic, minced
- 4 tsp salt
- freshly cracked pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried rosemary
- 2 cups veggie stock/broth
- 1 box mini shells pasta
- Follow Your Heart Vegan Shredded Parmesan cheese, for topping
Drunken sauce directions: In a large saucepan/skillet, heat the grapeseed oil on medium high heat. Add the onions and cook until brown. Add the garlic, 2 tsp of salt, pepper, garlic and onion powders, and dried rosemary. Cook until the onions and spices get pasty. Add the veggie stock and fresh spinach leaves. Saute until spinach leaves begin to cook down. Bring a pot of water to a boil with the other 2 tsp of salt. While the water is heating up, add the 1/2 bottle red wine and continue to cook on medium low heat. Add the shells to the boiling water and follow the cooking directions for “al dente” pasta. Drain the pasta and add the pasta to your drunken sauce mixture. Fold the pasta into your drunken sauce, and distribute evenly. Serve piping hot with a few sprinkles of the vegan parmesan.