Spinach Pasta Salad Recipe Kathys Vegan Kitchen Food

SPINACH AND ARTICHOKE PASTA BAKE

Steps:

• Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
• Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
• In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
• Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.

SPINACH PASTA SALAD RECIPE | KATHY'S VEGAN KITCHEN

Steps:

• INSTRUCTIONS.
• ASIAN TOFU.
• Press Tofu according to directions, cut into two equal pieces and place in a container.
• Add all marinade ingredients together, whisk and pour over tofu.
• Cover and place in the refrigerator for at least 1 hour.
• MUSHROOMS.
• SLice mushrooms thin.
• Place in a container.
• Whisk marinade ingredients together.
• Pour over mushrooms.
• Cover and refrigerate for at least 1 hour.
• GRILLING TOFU (OR BAKE, AIR-FRY OR SAUTE).
• Preheat grill to medium-low.
• Place tofu pieces directly on the grill or on a grill mat or in a grill basket.
• Then cook 7-8 minutes on each side.
• Remove from grill; wait until cool to the touch, and then cut into bite-sized pieces.
• Set aside, or place back into the container with the leftover marinade and refrigerate until ready to use.
• VEGETABLES.
• Dice white onion.
• Drain and chop water chestnuts.
• Cut ends off lettuce and clean.
• In a large non-stick skillet, over medium-low heat, cook onions until translucent.
• Add mushrooms with the marinade and cook until marinade dissipates.
• Then, add water chestnuts and cook for a few minutes.
• Then, add cooked tofu.
• Toss with vegetables until heated through.
• https://www.kathysvegankitchen.com/spinach-pasta-salad/.