• large pot
• large bowl
• large frying pan
• wooden spoon

• 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)

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.

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

Vegetarian Main Dishes     Vegan Recipes     Vegetarian Cookbooks     Vegetarian Recipes A to Z