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
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.
This post first appeared on Vegetarian Cooking Meatless Cooking Vegan & Vegeta, please read the originial post: here