Filled with the perfect balance of sweet and savory with a swirl of deep, indulgent flavors thanks to roasted garlic and caramelized onions.
It's easy enough for a busy weeknight, but tastes special enough to make for a date night in.
– Large head garlic – Caramelized onions – Pasta of choice – Salt – Reserved pasta water – Extra virgin olive oil – Large apples – Fine salt – Ground black pepper
– Fresh sage – Fresh baby spinach Pecan Crumble: – Raw pecans – Nutritional yeast Optional Garnishes: – Vegan Parmesan cheese
AHEAD OF TIME: Roast one head of garlic ahead of time. Caramelize 3 onions until crispy and golden brown. Set aside.
Once the noodles are done cooking, reserve ¾ cup of the starchy pasta water before draining. Toss with a drizzle of extra virgin olive oil to prevent sticking.
Heat a cast iron skillet over medium heat. Add olive oil, diced apples, roasted garlic cloves, caramelized onions, salt and ground black pepper.
Use a wooden spoon to break up the roasted garlic cloves. Saute the mixture until apples and fork tender, about 15 minutes.
Make the pecan crumble. Place 1 cup raw pecans on a bare baking sheet. Bake pecans for 8 minutes until warm and fragrant.
Place toasted pecans in a mini food processor with olive oil, nutritional yeast and fine salt. Process until fine and crumbly. Set aside.
Add cooked pasta to the saute pan with the apples and caramelized onions and toss well. Add ¾ cup reserved pasta water and toss well over medium heat.
Add 5 ounces baby spinach and pecan crumble during the last minute of cooking. The spinach will wilt from the heat during the last minute.
Turn off the burner and stir in the minced sage. Taste and adjust flavors as needed. Serve the pasta hot with desired garnishes and freshly ground black pepper.