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. 


Blistered Tomato and Mushroom Ragout

This is a pretty straightforward tomato based ragout that's simple to make, but delivers big on flavor. It yields a nice sauce that's not too thick and perfect for mixing into rice, pasta or salad.

1 pint cremini mushrooms, sliced
1 pint cherry or grape tomatoes
5 cloves garlic, sliced
1 jalapeno, sliced
2 tbls olive oil
1/4 cup Marsala wine
1/4 cup vodka
1/2 cup water
2 tbls red wine vinegar
1 can garbanzos, plus half the can brine
2 tsps dry basil
1 tsp crushed pepper flakes
2 tsps salt and pepper
12 leaves fresh basil, sliced
In a large, non-stick skillet blister the tomatoes with a pinch of salt by turning up the heat and allowing them to almost burn. Tomatoes can take a nice dark char. So don't be shy.

It's easiest to do this if you're not watching the pan. Slice your other ingredients while the tomatoes are charring. Just be sure to keep an eye out that they don't go too far. It happens slow at the outset, but moves quickly once it gets going.

When the tomatoes are nicely darkened in a few spots add your Marsala, mushrooms, olive oil, salt and pepper.

Cook on medium high to reduce the wine and darken the mushrooms. About 5 minutes.

Add garlic, jalapeno, vodka, vinegar, garbanzos, remaining dry spices, water.

Simmer on medium for about 10 minutes or until the tomatoes are very tender and you can easily squash them with tongs. Squeeze the softened tomatoes gently with your tongs to release the juices.

Add fresh basil and simmer 2 more minutes.