Pasta florentine

Spinach, soy milk, nutritional yeast, and herbs combine to make a creamy and delicious vegan pasta sauce. Don’t miss it!

Yield	6 servings
Time	20 minutes
Tools	large pot large bowl large frying pan wooden spoon
Ingredients	12 oz pasta shapes like rigatoni, elbows, or bowties 1½ T olive oil 1 c yellow onion, thinly sliced 2 T garlic, minced 8 c fresh spinach (preferred) or 10 oz frozen spinach, thawed, rinsed, and drained 1 c plain soy or other non-dairy milk 6 T nutritional yeast 3 T fresh basil, minced 2 T fresh parsley, minced 1 t dried oregano 1 t salt ½ t pepper ½ c vegan mozzarella, grated (optional)
Directions	Boil water in the pot, add pasta, and cook until just tender, approximately 8-10 minutes. Drain and transfer to bowl. Meanwhile, heat oil over medium-high heat, add onion and garlic, and sauté, stirring frequently, for 3 minutes. Add spinach and cook another three minutes. Add milk, reduce heat to low, and cook 5 minutes. Add remaining ingredients, mix well, then gently stir into the pasta and serve.
Notes	This recipe for Vegan pasta florentine is from The 30-Minute Vegan, by Mark Reinfeld and Jennifer Murray. Read my review: The 30-Minute Vegan Buy it: Amazon.com \| Amazon.co.uk
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