Pasta Florentine Vegetarian Food

PASTA FLORENTINE (VEGETARIAN)

Steps:

• Preheat the oven to 350 degrees F.
• Prepare pasta according to directions. Drain and set aside. Lightly grease a baking dish.
• Heat butter in a Dutch oven (or other heavy based pan) over medium-high heat; saute onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low and add spinach; cover and cook 5 minutes or until spinach is wilted, stirring occasionally.
• Sprinkle spinach mixture with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, ricotta, sugar, salt and pepper, and red pepper. Place into prepared dish and sprinkle evenly with Parmesan.
• Bake for 15 to 20 minutes until the cheese melts
• Devour.

VEGAN PASTA FLORENTINE

Steps:

• If making the tofu, once you have pressed it, preheat the oven to 425 degrees (F).
• Cut your block of tofu into triangles and set aside.
• Using 3 medium sized mixing bowls, add the non-dairy milk and lemon juice to the first bowl, whisk to combine. In the second bowl, add the flour and the salt and pepper. Whisk to combine. Add the panko to the third bowl.
• Now, take a triangle of tofu and put it in the non-dairy milk mixture, then into the flour mixture, coat completely. Then back in the milk, back in the flour, back in the milk and then into the panko. Making sure it is completely coated.
• Place on a sheet pan sprayed with non-stick spray or lined with a silicone mat. Repeat with all the tofu.
• Then spray the tops of the tofu with non-stick spray to help the tofu brown. Sprinkle with a bit of salt.
• Bake for 15 minutes, flip, spray again with non-stick spray and bake for another 15 minutes or until golden brown.
• While the tofu bakes, cook the pasta according to package directions. Drain when the pasta is al dente.
• Make the sauce while the pasta and tofu cook. In a large non-stick skillet, heat the olive oil on medium high.
• Add the garlic and onions. Sauté, reducing heat as needed until the onion is translucent. About 3-4 minutes.
• Add the wine and simmer until most of it has absorbed, another 3-4 minutes.
• Now, add the non-dairy milk and vegetable broth. Stir to combine and then bring to a simmer. Reduce heat to low.
• Add the vegan cream cheese and the vegan parmesan and whisk until they are fully melted. This may take a few minutes. Just keep whisking.
• Season with a pinch of salt and pepper.
• Add the spinach and stir it in to the sauce. Heat for just another minute so that the spinach doesn't over cook but is wilted.
• Taste and adjust seasoning.
• Once the pasta is done and drained, add it to the skillet with the sauce and toss to combine. Add more salt and pepper if needed.
• Serve the pasta with some crispy tofu and a squeeze of lemon juice on top of the tofu.

ONE-POT PASTA FLORENTINE

Steps:

• In a large high-sided skillet add olive oil and set over medium high heat. Once the oil is hot, add in the onion and sauté until translucent. Add in the garlic and sauté for 30 seconds more.
• Add in the pasta, vegetable stock and tomatoes. Stir to combine, cover and let simmer, stirring occasionally, for about 12 minutes or until the pasta is tender. If the pan seems to be a little dry simply add a little more vegetable stock.
• Once the pasta is fully cooked, add in the shredded cheese, baby spinach and half and half. Mix to combine and let the heat of the pasta wilt the baby spinach.
• Top servings with additional shredded cheese and crushed red pepper.
• Note: If the sauce is too thick, add a bit more half and half. If the sauce is too thin, let it simmer just a few minutes to thicken up.

FOUR-CHEESE PASTA FLORENTINE

Steps:

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs.
• Drain pasta. Add to spinach mixture with the mozzarella; mix lightly.
• Spoon into 8- or 9-inch square baking dish; top with Parmesan.
• Bake 25 min. or until heated through.

PASTA FLORENTINE

Steps:

• Cook and drain pasta.
• While pasta is cooking, melt margarine or butter in large pan.
• Toss in garlic.
• Squeeze spinach dry, and toss in pan with garlic.
• Heat.
• Add mushrooms and sauce.
• Heat over very low while pasta cooks.
• Mix drained pasta in with sauce and spinach.
• When heated through, sprinkle with cheese and heat until cheese melts.
• Delicious with garlic bread.

CREAMY RIGATONI FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
• Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
• Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
• Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.