Cheesy Sun-Dried Tomato & Spinach Penne | Pasta Edibles Recipe

Ingredients

• 1 box (16 oz) Penne pasta, cooked and drained

• 2 tbsp Cannaoil

• 1/3 cup Onion, chopped

• 1/4 cup Sun-dried tomatoes (packed in oil), drained and chopped

• 1/4 cup Dry white wine

• 1 tbsp Butter

• 3 slices Center-cut bacon

• 1/2 cup Fresh spinach

• 1 tbsp All-purpose flour

• 1 1/4 cups Milk (plus up to 1/4 cup extra if needed)

• 1/4 cup Parmesan cheese, grated

• 3/4 cup Smoked Gouda, grated

• Salt & pepper, to taste

Step-by-Step Directions

1. Sauté: In a large skillet over medium-low heat, warm the cannaoil. Add the chopped onion and bacon. Sauté until the bacon is crispy and the onions are golden brown.

2. Deglaze: Add the fresh spinach, sun-dried tomatoes, and white wine to the skillet. Cook for 3 minutes to allow the flavors to meld and the wine to reduce.

3. Thicken: Stir in the flour. Gradually add the milk in 1/4-cup increments, whisking constantly until the sauce is smooth and creamy. Simmer until thickened, about 4–5 minutes.

4. Melt: Reduce heat to low. Add the Parmesan and smoked Gouda, stirring continuously until the cheeses are fully melted into a velvety sauce.

5. Combine: Remove from heat and season with salt and pepper. Add the cooked penne pasta to the skillet, tossing gently until every noodle is perfectly coated. If the sauce is too thick, stir in an extra splash of milk. Enjoy your delicious edibles recipe immediately!

Pro-Tips for Success

• Cheese Quality: Using a high-quality smoked Gouda provides a beautiful depth of flavor that complements the sun-dried tomatoes perfectly in these cannabis edibles.

• Don't Overcook: Keep your heat on the lower side when melting the cheese to ensure the sauce remains smooth rather than grainy.

• Storage: Store leftovers in an airtight container for up to 2 days. When reheating, add a tablespoon of milk to help the sauce return to its original creamy consistency.

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