PENNE PASTA FLORENTINE
SERVINGS: 4-6 PREP: 10-15 MINUTES
6 oz cremini mushrooms (or any mushrooms)
2 gloves of garlic
1/4 cup of walnuts
8 oz Chickpea pasta
2 TBS vegan butter
1/4 cup of sherry wine
1 vegetable Bouilion cube or 1’4 cup of organic vegetable stock
4 oz baby spinach
2-4 TBS Nutritional Yeast (or more!)
Fresh basil and parsley (optional)
1)Bring a large pot with 4 quarts and 2 TBS (or less) of salt to boil. Wipe the mushrooms clean with a damp paper towel and thinly slice. Peel and mince the garlic and shallot. Heat a large nonstick pan skillet over medium heat and add the walnuts. Toast, shaking the pan frequently until fragrant, 3 to 5 minutes. Transfer toasted walnuts to a plate.
2)Return the skillet to medium heat with 1 TBS olive oil. Once hot, add the sliced mushrooms and a pinch of salt and pepper, and cook until softened, 2- 4 minutes.
3)When the water reaches a boil, add the pasta. Cook, stirring occasionally, until al dente. Reserve 1-2 cups of the pasta water. Drain the pasta and rinse with cold water to stop the cooking process.
4)Add the butter and sherry wine to the skillet with the mushrooms and cook for 1 minute. Whisk the bouillon cube OR the vegetable stock into the pasta water and add t the skillet. Bring to a boil until slightly thickened, 2-3 minutes. A
5)Add spinach and cooked pasta to the skillet and toss until hot, 1-2 minutes.Divide pasta Florentine between bowls and top with toasted walnuts, fresh basil and parsley, and Nutritional Yeast. Bon Appetit!