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!

Mediterranean Rice

Do you have that leftover 1/3 jar of tomato sauce always hanging out in your fridge after you make a batch of pasta or ravioli? Don't want to waste it? Don't know what to do with it? This is an easy solution that also tastes great.

1/2 cup dry white rice
2 poblano peppers, diced
1/2 a jalapeno, minced
1/2 a serrano, minced
1/2 a habernero, minced
6 small cloves garlic, minced
1/2 cup spinach
1/3-1/2 jar leftover tomato sauce
2/3 jar's worth water
1/4 cup red wine
1 tbl canola oil

Four different kinds of peppers turn ordinary jarred sauce into something special. A little wine goes a long way.

Add all peppers, rice, garlic, wine, oil, water, sauce to a large sauce pot. Cover. Bring to a boil then lower heat and simmer slowly for 15 minutes or until rice is tender. Stir in spinach.