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Plant Based Garlic Cream Sauce Pasta Florentine

If you thought eating plant based meant giving up your favorite creamy sauces for pasta, think again!

This pasta is coated in a rich and creamy plant based bechamel sauce. The sauce is cheesy, garlicky and salty.

It's also really simple to execute and needs very few ingredients.

You can bang it out in no time flat and treat yourself to a scrumptious Italian meal that's totally plant based.

Sauce
4 ounces silken firm tofu
1/2 cup nutritional yeast
1/3 cup pasta water
2 tbls olive oil
3 large garlic cloves
1 jalapeno
2 tsp salt

1/2 box pasta
2 cups fresh spinach

Cook pasta to al dente. When the pasta was 2 minutes away from done I piled the fresh spinach into the water to blanch.

In a large bowl use a stick blender to emulsify the sauce ingredients and make sure all the garlic and jalapeno is nicely pureed and incorporated.

Add in half the pasta water and blend to combine. If you're going to eat this right away you want a tighter sauce. Add additional pasta water slowly un…

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