|
 Recipe:
Vegan 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
- 1˝ 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
- ˝ t pepper
- ˝ 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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