|Spinach, soy milk, nutritional yeast, and herbs combine to make a creamy and delicious vegan pasta sauce. Don’t miss it!|
|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||This recipe for "vegan pasta florentine" is from The 30-Minute Vegan, by Mark Reinfeld and Jennifer Murray – read my review.
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