When I cook for myself I try not to do anything too fancy. I am a big fan of simple but tasty meals, and I try to cut corners on food prep when I can. Honestly, if you’ve had a long day or your energy levels are low, eating a simple meal is more important than spending several hours trying to get a complicated dish just perfect.
This sauce is simple but versatile. What makes it great is that you can add just about anything to it and it will come out tasting good. There’s a joke about how American cooking is just opening up three different cans of food, heating them in a pot and calling it cuisine. This sauce is something like that, but that doesn’t take away from it.
You start with a can of condensed cream soup and a block of cream cheese. My kids cannot stand cream of mushroom so I use cream of celery instead. Different flavors of cream cheese add different layers to the sauce, but plain works just as well. You can cook this with chicken or vegetables, or combine it on the stove to serve over pasta. It’s simple, it’s tasty, and it’s something I’ve been doing for over 10 years.
Because my son is out of town and I’ve been wanting something a little fancier, I decided to raid my freezer for the bag of spinach I bought six months ago and never used. Into a pot it went with my base for my cream sauce, along with some sun dried tomatoes. I tossed it all with penne, but you can use your preferred pasta for this dish.
Penne with spinach and sundried tomatoes
Ingredients:
- 1 can (10.5 ounces) cream of celery condensed soup
- 1 block (8 ounces) cream cheese cut into cubes
- 2 cups frozen spinach
- 1 cup sundried tomatoes cut into slivers
- 1 box of penne or your pasta of choice
- Salt and pepper to taste
Directions: Over low heat empty can of condensed soup into saucepan and add one can of water. Stir well. Add cream cheese and stir until combined. Add salt and pepper. Add in spinach and stir. Bring to simmer, then add in tomatoes. Stir until combined, then cover and remove from heat.
Cook pasta according to directions. Reserve 2 cups of pasta water. Drain pasta, then return to pot. Add in sauce and 2 cups of water. Mix well, then let sit for 10 minutes. If sauce is too thin you can put it on low heat.
Once sauce has thickened to your liking remove from heat and serve.
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July 01, 2020 at 05:30PM
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Two-ingredient sauce is versatile and tasty | Cabin Fever Cookbook - Chico Enterprise-Record
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