Spinach Florentine Pasta

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This spinach florentine pasta is a healthy, low-fat version of the traditional favorite. Try this dairy-free spinach florentine recipe for a quick, easy dinner. This recipe contains many vitamins and nutrients with spinach, mushrooms, onions, & garlic!

Try it with a whole grain or brown rice pasta, such a fusilli or fettuccini.

Ingredients:

  • 1 box organic brown rice fusilli (or other pasta of your choice)
  • 1 package frozen spinach (or 3 large handfuls of fresh spinach)
  • 1 package button (or portobello) mushrooms, sliced
  • 1 yellow onion
  • 2 cloves garlic
  • 1 tbsp coconut oil (or olive oil)
  • 3/4 cup "not-so-cheesy" cheese sauce

Cheese Sauce:

  • 1/2 cup Brazil nuts (or raw cashews), soaked in water for at least 30 minutes and then rinsed
  • 1 tablespoon tahini or miso paste (optional)
  • 1 sweet pepper (yellow, orange or red will work!), chopped
  • 1/2 cup nutritional yeast flakes
  • Juice of 1/2 lemon
  • 1/4 tsp. cayenne pepper
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 1/2 cup almond milk (or other non-dairy milk)

In a Vitamix or blender, combine all ingredients. Blend on high until smooth. This takes several minutes to ensure that the nuts are fully processed and smooth. You can adjust the amount of milk and nuts to reach your desired consistency!


Directions:

  1. Boil pasta according to package.
  2. Prepare dairy-free cheese sauce (See above)
  3. Chop mushroom, onion, & garlic. Saute in coconut oil over medium heat for about 5 min.
  4. Thaw frozen spinach in hot water (or add fresh spinach to mushroom mixture).
  5. Drain pasta and return to pot.
  6. Add veggie mixture to pasta.
  7. Stir in about 3/4 cup cheese sauce. toss to combine. Serve with whole grain garlic toast.
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Optional- you can add a little sea salt and oregano or parsley to sauteed vegetables.

Add the fresh spinach to mushroom mixture and toss until wilted.

If using frozen spinach, thaw it hot water, but do not overcook! I sometimes use a combination of frozen and fresh.

Drain pasta and add back to the same pot.

Add spinach, mushrooms, onions, & garlic to the pasta.

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Pour in the prepared "not-so-cheesy" cheese sauce.

Toss to coat pasta and veggies with cheese sauce.

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Serve immediately. Enjoy!

* I recommend making extra cheese sauce. Keep it in a sealed container in the refrigerator for 4-5 days. This sauce is so delicious! You can add it to quinoa dishes or add chili powder to the recipe to make it a nacho cheese sauce to use in burritos or tacos, or dip tortilla chips in it! The possibilities are endless!

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