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