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!

French Style Red Wine Mushroom Reduction

I find it fascinating that if you cook red wine long enough it becomes a sauce. It just thrills me that this is possible.

I believe when you combine red wine with red onion it's a magical pairing. They have compounds in common that enhance eachother.

I also know that mushrooms and red wine love each other.

Caramelizing mushrooms and red onion as a first step in creating a red wine reduction sauce is a simple, hassle-free way to create a robust and deep sauce to rival any french recipe.

Ingredietnts
1 pint sliced white mushrooms
1/2 medium red onion, sliced
2 jalapeno peppers, sliced
3 cloves garlic, thinly sliced

1/3 cup red wine
3 tbls olive oil
1 can pinto beans, plus can liquid
2/3 cup water

1/2 bunch parsley leaves

2 tsps thyme
1 tsp rosemary
2 tsps basil
1 tsp oregano
2 tsps salt
1 tsp black pepper

Cook the mushrooms and onions in a large skillet with 1 tbl of the olive oil and salt. Saute over medium-high heat until mushrooms are deeply browned. It'll take 15-20 minutes. Stir occasionally to brown all sides and ensure nothing burns. 

Deglaze with the wine and cook down for about 5 minutes, until the pan is nearly dry again.

Add beans, liquid, remaining oil, garlic, jalapeno, water, remaining spices. Simmer to cook down until a the sauce in the pan coats the back of a spoon.

Turn off heat. Stir in parsley. Let rest 2 minutes.