Cheezy Garlic Shells Pasta Florentine Vegan Recipe

It's a little spicy. It's a lot garlicky. It's a little cheezy. It's totally delicious. 

Very easy to make. One pot does it all. 

1/2 box small shells pasta
1 shallot, thinly sliced
5 cloves garlic, minced
1/2 inch ginger, minced
1 jalapeno, minced
2 tbls nutritional yeast
2 tbls olive oil
1/2 an 8 ounce bag of spinach
1 tsp crushed pepper flakes
1 tsp dry basil
2 tsps black pepper
1 tbl salt
Cook the pasta in water seasoned with the 1 tbl salt. 

I use Alton Brown's cold water pasta method. Add pasta to medium large pot. Cover with water an inch over the pasta. Add salt. Bring to  boil and then simmer until al dente. 

When pasta is al dente, remove it from the water into a heat safe storage container. Retain approximately 2/3 cup of the pasta water in the pot and discard the rest. 

Return pot with pasta water to stove. Medium high heat. Add olive oil, garlic, shallot, jalapeno, ginger, yeast, crushed pepper flakes, basil, spinach and black pepper. 

Simmer uncovered for 7 minutes. 


No Cook Vegan Espagnole Sauce Recipe


I was trying to come up with a new sauce. Sauces really bring it all together. 

Sauces that don't require cooking are my favorite kind. Whisk together a few odds and ends and suddenly you're a real cook who knows how to make real sauces.

Not adding heat is also an insurance policy. No heat sauces don't tend to break or split. 

I was going for something dark and creamy and rich and I believe that's what I got. You can be the judge. 

2 tbls spicy mustard
2 tbls soy sauce
1 tbl hot sauce
2 tsps olive oil

Whisk together first three. Slowly drizzle in the oil while whisking. That's it. Easy, sexy and tasty. 

It's simple, but the various complexities and depths inherent in the pre-made sauces combine to create something greater than the sum of the parts.