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. 


Tomato Cream Sauce Ziti Vegan Recipe

I accidentally created one of my new favorite vegan recipes. I had no idea when I conceptualized it that it would turn out so rich, creamy and cheesy. I was honestly stunned by the results.

Silken tofu, chick pea aquafaba, pasta, red beans and a host of flavorful veggies come together in a near perfect confluence of culinary wizardry to create a sauce that looks, feels and tastes like it is made with heavy cream and ricotta cheese.

I am not exaggerating. In my mind I was transported back to the days when I used to eat baked ziti and pasta alfredo. If you're a vegan who misses cheese and dairy, this recipe will change your world!

1/2 box ziti or penne pasta

1 lb roma tomatoes, chunked
1 pint white mushrooms, sliced
1/4 large yellow onion, diced
5 cloves garlic, thinly sliced
1 can red beans, reserve the liquid
1/2 cup chick pea can aquafaba
1/2 block silken firm tofu
1/4 cup white wine
2 tbls olive oil

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

Cook pasta to al dente. Set aside.

In a blender puree the tofu, chick pea aquafaba and a spoonful each of the red beans and onion. Set aside.

Saute mushrooms, tomatoes, onions and garlic in olive oil until mushrooms begin to darken and tomatoes begin to give up their juice. Add wine. Simmer 5 more minutes. Add remaining red beans, 1/4 cup red bean can liquid, spices, tofu mixture. Simmer until reduced by half. Stir in pasta. Simmer 2 minutes. Cover. Allow to rest in hot pot on warm burner for 5 more minutes.
Rest in fridge for at least a few hours. This step is critical. It allows all the starches and flavors to work their magic.

I usually eat all my food straight from the fridge. I almost never reheat my food in the microwave. I don't like what it does to the texture and flavor.

But if you let it sit on the counter for 15 minutes to take the chill off it has the perfect saucy, cheesy consistency and taste.

If you do choose to reheat it, I'm sure it'll be really good, but I can't promise it'll be as perfect as it was for me.