Vegetarian recipes and info

Pasta Florentine

Spinach, soy milk, nutritional yeast, and herbs combine to make a creamy and delicious vegan pasta sauce. Don’t miss it! Pasta florentine
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 or chard, roughly torn, or 10 oz frozen spinach, thawed, rinsed, and drained
  • 1 c plain 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, 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, until it wilts.

Add milk, reduce heat to low, and cook 5 minutes. Add remaining ingredients, mix well, then gently stir into the pasta and serve.

Notes The 30-Minute VeganThis recipe for "vegan pasta florentine" is from The 30-Minute Vegan, by Mark Reinfeld and Jennifer Murray – read my review.

Buy it:

Amazon.com | Amazon.co.uk

  Key to abbreviations and conversions
  Vegan pasta florentine
#chard #creamy #herbs #pasta #spinach
Classic RecipesComfort FoodEasy RecipesKids' RecipesMain CoursesQuickiesVegan

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