• 1 lb wheat penne pasta
  • 1 cup roasted red peppers
  • 1/2 cup sweet chili peppers
  • 1/2 baby bella mushrooms
  • 3/4 cup baby spinach
  • 1/4 cup oregano
  • 2 cups diced tomatoes
  • 3 tbsp capers
  • 3/4 cup feta cheese
  • 2 cloves chopped garlic
  • kosher salt to taste
  • black pepper to taste *see benefits below
  • 3 tbsp cannabis olive oil
  • olive oil for cooking


  1. In large pot, bring 4 cups of water to a boil.  Once water is at boiling temperature add in 2 tbsp of kosher salt, throw in your pasta – cook around 8-12 minutes, and drain in colander standing in sink.
  2. While pasta is cooking, heat a large nonstick skillet over medium-high heat.  Add oil to pan, swirl to coat. Add garlic and cook for 2 minutes. Stir in mushrooms, roasted red peppers, chili peppers and cook for around 2 minutes.  Lastly, add tomatoes, capers, and spinach cook for another 2 minutes.
  3. Once pasta is ready, turn off heat and remove a cup of the pasta cooking water from pot and set aside. *We will use this later to adjust the thickness consistency of the sauce.
  4. Remove the sauce mixture from heat, stir in cooked pasta, 1/2 cup feta, 1/2 cup -1 cup pasta cooking water, cannabis olive oil, salt and pepper.  Mix well making certain batch is evenly infused! Sprinkle finished pasta dishes evenly with remaining 1/4 cup of feta.