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!

Walnut and Flax Vegan Cheesy Pasta

I was looking to incorporate some extra omega 3 into my diet. I'm also always trying to think of new and delicious ways to create creamy, cheesy vegan pasta sauces. They're so satisfying. In many ways, they're better than the real thing. Complex and unexpected flavors. Filling and nutritious. But above all else, they have to taste great. They have to make you want to come back for more. This recipe ticks all those boxes.

1/2 cup chopped walnuts
1/2 cup ground flax seed
1/2 cup nutritional yeast
3 tbls olive oil
3 cloves garlic
1 tsp salt
3 tsps black pepper
2 tsp crushed pepper flakes
2 tbls hot sauce
1-2 cups pasta water
2 heaping spoonsfuls vegan mayo
2 handfuls parsley, roughly chopped

1/2 box cooked pasta

Add walnuts, flax seed, yeast, garlic, salt, pepper, pepper flakes, hot sauce and oil to a food processor. Pulse til the bigger pieces are small, then continue to process to create a paste.

As an alternative to using a food processor you could grind the walnuts in a coffee/spice grinder. Then form the paste with the ingredients by hand using a wooden spoon. I bought ground flax seed, but you could buy whole and grind that as well. You'd also need to microplane your garlic.

Remove to a large bowl. Add 1/2 cup pasta water and stir to combine. Stir in cooked pasta. Continue adding pasta water until a somewhat loose sauce coats the pasta. Stir in parsley and vegan mayo. Stir until creamy and smooth. Add a little more pasta water if neccessary to get the desired consistancy.

If you have leftovers later on, you can add a little more water and stir to loosen things up a bit. When this chills in the fridge it does tighten quite a bit.