Vegan Spicy Parmesan Garlic Spinach Pasta
A fusion of pasta Florentine, Cacio e Pepe and pasta in garlic oil, this dish is quick and easy to make. However, it delivers many levels of nuanced flavor.
All the cooking takes place in one pot. So clean up is easy. Which is a very important factor.
I use the hot pasta to cook the spinach, which simplifies things. It also ensures we don't overcook it.
We also use the pasta water and oil to activate all the flavors of the herbs, spices, garlic, yeast and peppers. It's a neat and easy trick to create a flavorful pasta sauce with very little fuss.
1/2 box penne pasta
1/3 cup reserved pasta cooking water
2 1/2 ounces fresh spinach
1 jalapeno, minced
1 serrano, minced
3 large garlic cloves, minced
2 1/2 tbls olive oil
2 tbls nutritional yeast powder or flakes
2 tsps dry basil
1 tsp crushed pepper flakes
2 tsps salt
1 tbl black pepper
Add spinach uncooked to a heat proof storage container that is large enough to hold the final dish.
Cook the pasta to al dente. Remove from water and add on top of the spinach in the container. Covering the spinach evenly and completely. Set aside.
With the reserved cooking liquid still in the pot add the remaining ingredients. Simmer until the yeast is dissolved and the mixture is quite fragrant.
Pour over the set aside spinach/pasta mix and stir to combine.
Cover and rest for 5 minutes.
Stir again before serving.
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