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. 


Broccoli Puree

If you like broccoli and garlic then you will enjoy this. It's a simple way to turn a few ingredients into something luxurious and satisfying. 

It's very similar to mashed cauliflower. It has that rich creamy taste and a kick of garlic and heat to make it sing. 

Personally, I could just eat it by the spoonful, but if you can restrain yourself it's a great way to add more flavor and texture to any dish. 

Broccoli Puree Ingredients
1 large broccoli crown
1/2 package silken firm tofu
6 cloves garlic
3 tbls olive oil
2 tbls apple cider vinegar
2 1/2 tsps salt
1/2 tsp ground cumin
1/2 tsp cayenne powder
1 tsp crushed pepper flakes

Roast the broccoli on a cooking sheet at 400 F for 10 minutes. Allow to cool and cut into florets and chunk the stem. 

Puree everything in a food processor until somewhat smooth. 

Plenty of vegan protein and cruciferous antioxidants.Who could ask for anything more.