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. 


Vegan Marsala

1 pint baby bella mushrooms, sliced
1/2 cup white or yellow onion, diced
1/4 cup black olives, sliced
3 cloves garlic, sliced
1/2 a jalapeno, minced

2 cups curly pasta
1 cup garbanzos

1/4 cup pasta water
1/2 cup olive brine
1/2 cup marsala wine
3 tbls and 1 tbl olive oil

1 tbl flour

2 tsps salt
1 tsp black pepper
1 tsp crushed pepper flakes

In a very large skillet cook pasta to al dente. Set aside, reserving 1/4 cup of the cooking liquid.

In the same skillet, saute mushrooms in 1 tbl oil, Add salt and pepper. When mushrooms are fragrant and darkened add onion. Saute until onion turns translucent. Add flour, olive brine, remaining oil, garlic, jalapeno and olive slices. Stir to combine. Simmer 3 minutes.

Add wine. Continue simmering 3-5 more minutes to thicken. Add crushed pepper flakes.

Turn off heat. Fold in pasta and garbanzos. Garnish with fresh parsley..