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. 


Winter Tomato Linguine

This fresh tomato ragu has just a hint of heat to warm you up on cold winter nights.

Acidic winter tomatoes, sweet leeks and mildly spicy poblanos combine for a uniquie pasta experience.

Olive oil, wine and butter add hearty richness.

4 Roma Tomatoes
2 Jersey Tomatoes
1 Poblano Pepper
1/2 a Jalapeno Pepper
2 Small Leeks, Tender Parts Only
5 Cloves Garlic

1 Tbl Olive Oil
1/2 Cup White Wine
3 Tbls Unsalted Butter

2 Tsps Rosemary
2 Tsps Oregano
1 Tsp Crushed Pepper Flakes
2 Tsps Each Salt and Pepper

1/4 Cup Fresh Basil

8 Ounces Dry Linguine Pasta

Cook pasta in a large high sides skillet. Cook until Al Dente. Drain. Set aside.

In same skillet cook down the tomatoes, leeks and poblano with the oil until the tomatoes begin to break down. About 15 minutes. Add wine, jalapeno and garlic. Simmer 10 minutes. Add dry spices. Simmer 10 more minutes. Add basil and butter. Cook over low to melt butter.

Add hot sauce mixture to cooked pasta and toss to coat. Let sit covered at least 10 minutes before serving. Preferably rest in fridge overnight.