Updated: Oct 8, 2020
This pasta dish has a double dose of cheese blended with sun-dried tomatoes, white wine, spinach, and cannabis.
Prep Time: 5 minutes
Cook Time: 35 minutes
Skill Level: Intermediate
1 box (16 oz.) penne pasta, cooked and drained
2 tablespoons cannaoil
1/3 cup onion chopped
1/4 cup drained and chopped sun-dried tomatoes packed in oil
1/4 cup dry white wine
1 tablespoon butter
3 slices center-cut bacon
1/2 cup spinach
1 tablespoon flour
1 1/4 cups milk, plus up to a 1/4 cup more
1/4 cup grated parmesan
3/4 cup grated smoked gouda
salt and pepper to taste
In a skillet over medium-low heat, warm the cannaoil.
Add onion and bacon. Sauté until onion and bacon start to brown.
Add the spinach, sun-dried tomatoes, and wine. Cook for 3 minutes.
Stir in the flour.
Gradually add 1/4 cup of milk at a time, mixing well until smooth between adding 1/4 cups. Continue this step until all of the milk is added.
Simmer until the milk mixture is thick, about 4-5 minutes.
Reduce heat to low.
Add the cheeses. Stir continuously until cheeses are melted.
Remove the skillet from heat and add the salt and pepper to taste.
Add the cooked and drained pasta to the cheese mixture. Stir gently until the pasta is coated evenly with the cheese mixture.
If pasta seems too dry, add up to ¼ c. milk.