Deconstructed Pasta Florentine Recipe Vegan

Garlic pasta and a creamy spinach puree create a vegan italian epicurean delight. Spinach Puree Recipe
1/2 bag spinach
1/2 box silken tofu
3 cloves garlic
2 tbls olive oil
1 jalapeno
1 serrano
2 tsps salt
1/2 tsp black pepper

Steam the spinach in a covered pot with 1/4 water in the bottom.  

Cook for about 5 minutes or until dark green and wilted down. 

Puree all ingredients  in food processor until smooth. Let rest in the fridge to thicken. 

Garlic pasta recipe
1/2 box fettuccine, cooked al dente in heavily salted water
1/4 cup olive oil
2 tsps italian seasoning
1 tsp crushed pepper flakes
5 cloves garlic, minced
1/2 cup frozen peas

Cook pasta and use tongs to remove from the water. Set aside in a medium sized heat safe bowl. Keep the pasta water in the pot. Drain off some until you're left with about 2/3 cup. 

Add remaining ingredients, except peas. Simmer for 3 minutes until fragrant. 

Pour hot oil/water/spice mixture over cooked pasta. Stir to coat. 

Stir in peas. 

Let rest 2 minutes. 

Enjoy!

2 Ingredient Spicy Pepper Puree (Vegan)

This is a really simple pepper puree that packs a lot of flavor. With just two ingredients, plus salt and pepper, it's incredibly easy to make, yet boasts plenty of excitement for your tastebuds.

1 jars of roasted red peppers
Several chiles de arbol
salt and pepepr

Add peppers, liquid and all to your blender. Add 3-6 chiles de arbol. I added 6, but only one with the seeds intact. The rest of the chiles I broke open and discarded the seeds.

At least 1 tsp each salt and pepper.

Buzz it up and taste. Add more salt and pepper if desired. I like to refridgerate it for several hours to thicken it up.

It's awesome on sandwiches. It's also good on salad, pasta, beans.

When sandwiches can't include cheese I think that a puree such as this one really fills the void.

It's pictured above with red robin spiced and chpotle lime seasoned lentils and barley and an assortment of fresh veg.

But let your imagination run wild. This stuff is versatile. It would make an awesome gazpacho with some roasted roma tomatoes. And it's a great sauce or drizzle on most anything. Tofu marinade. Pasta topping. The flavor goes for miles.