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. 


White Wine Tomato and Carrot Ragu

A sweet and acidic combination that works over pasta, rice or beans. I made this as a sauce for fresh pasta, but wound up using it on its own with rye toast and homemade vegan pesto.

Italian inspired, but with a Spanish soul. It's as easy as it is tasty.

1 pint cherry or grape tomatoes, halved
1/4 lb baby carrots, sliced into wide strips
1 poblano pepper, sliced into thin strips
2 handfuls spinach
1/2 pint cremini mushrooms, sliced
1/4 small red onion, sliced thinly
3 cloves garlic, sliced thinly

2 tbls olive oil
2/3 cup white wine
2 tsps thyme
2 tsps crushed pepper flakes
2 tsps salt
1 tsp black pepper

1 large handful fresh basil, chiffonaded

Cook the mushrooms and carrots down over medium high heat in the oil and salt until tender. Add wine, peppers, tomatoes, garlic. Simmer until the tomatoes begin to give up their juice. Add remaining dry spices and spinach. Simmer 7 more minutes. Add fresh basil. Turn off heat. Let sit 2 minutes.

For the pesto simply puree several large handfuls of fresh basil leaves (stems removed) and 1/4 cup almonds in a food processor while slowly drizzling in 1-2 tbls olive oil until the desired consistency is achieved. Season with salt and pepper to taste.