Cheezy Garlic Shells Pasta Florentine Vegan Recipe

It's a little spicy. It's a lot garlicky. It's a little cheezy. It's totally delicious. 

Very easy to make. One pot does it all. 

1/2 box small shells pasta
1 shallot, thinly sliced
5 cloves garlic, minced
1/2 inch ginger, minced
1 jalapeno, minced
2 tbls nutritional yeast
2 tbls olive oil
1/2 an 8 ounce bag of spinach
1 tsp crushed pepper flakes
1 tsp dry basil
2 tsps black pepper
1 tbl salt
Cook the pasta in water seasoned with the 1 tbl salt. 

I use Alton Brown's cold water pasta method. Add pasta to medium large pot. Cover with water an inch over the pasta. Add salt. Bring to  boil and then simmer until al dente. 

When pasta is al dente, remove it from the water into a heat safe storage container. Retain approximately 2/3 cup of the pasta water in the pot and discard the rest. 

Return pot with pasta water to stove. Medium high heat. Add olive oil, garlic, shallot, jalapeno, ginger, yeast, crushed pepper flakes, basil, spinach and black pepper. 

Simmer uncovered for 7 minutes. 


Lemon Dill Mushroom Duxelle

1 pint white mushrooms
3 cloves garlic, minced
1 lemon, zest and juice
5-7 jalapeno rounds
1/2 cup white wine
3 tbl olive oil
3 tbls butter
3 tsps dill
2 tsps salt
1 tsp black pepper

My take on a classic mushroom duxelle. I used dill rather than parsley and also added some jalapeno.

Cook the shrooms in the oil, 2 tbls of the butter, the salt and the black pepper. When the shrooms have darkened and given up their juices, add the garlic and jalapeno. Cook 2 more minutes. Add the wine. Cook 5 more minutes. Add the lemon zest, lemon juice, dill and the last tbl of butter. Cook a few more minutes, until a nice sauce is formed.