“Impossible” Vegan Florentine

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Step 1

Heat a rondo, begin to render out the Impossible meat in the blended oil, and break it up with a wooden spoon as it cooks.

Step 2

Add the garlic and cook for 10 minutes. Deglaze the pan with 8 ounces of the water from the pasta pot, then add the mayo and spinach. Cook for 10 more minutes.

Step 3

Bring a large pot of water to a boil and cook the pasta according to the directions.

Step 4

Add the penne to the pan and cook for 1 more minute. Remove from heat and add basil.


  • 3 lb. Barilla Red Lentil Penne
  • ½ cup blended oil
  • 3 lb. ground Impossible meat
  • 2 oz chopped garlic
  • 2 qt chopped spinach
  • 1 qt vegan mayonnaise
  • 2 oz basil chiffonade
  • 2 oz olive oil
Chef Recommended Cuts
  • Red Lentil Penne
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Nutritional Info

This information is per serving.