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. 

Enjoy!

Vegan Smokey Southwestern Macaroni Recipe

Nothing quite compares to a pasta dish with a great sauce on it. When creating vegan recipes pasta is an ideal choice. It's full of gluten, which is protein. Runner's love pasta and I love running.

Drawing on the flavors I'm familiar with and the combinations that I know work well together, I create this vegan pasta sauce recipe.

Pasta really shines when you dress it correctly. It needn't be fancy or extravagant. It just needs to be a thoughtful assemblage of complementary ingredients.

It's sweet, it's smokey and it's a little bit spicy. It makes a viscous and unctuous sauce that coats the pasta in its incredibly flavorful embrace. When you want a deep, hearty pasta sauce red wine is always a good choice for a start. Where you take it from there is a wide open with possibilities.

1/2 a medium red onion, sliced
1 poblano, diced
1/2 pint cherry tomatoes, quartered
1 pint white mushrooms, sliced
5 cloves garlic, sliced
2 chipotles, 2 spoonfuls of the adobo sauce
1 tbl spicy mustard
1 tbl sriracha
1 tbl olive oil
1/3 cup red wine
1 can black beans, including brine
1/2 cup garbanzos and brine
1 tsps black pepper
1 tsp dry thyme
8  ounces dry elbow macaroni

Cook pasta to al dente. Set aside.

Saute mushrooms and tomatoes in oil until mushrooms are browned. Add onion, poblano, garbanzos/brine, mustard, sriracha, chipotles, adobo. Simmer 8 minutes. Add wine, pepper, thyme. cook down 5 more minutes. Toss in cooked pasta. Saute 3 more minutes.