“Impossible” Vegan Florentine

2020-03-12
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Instructions

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.

Ingredients

  • 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
Related Recipes:
  • Spaghetti with Bottarga & Clams

  • Upcycled Vegetarian “Meatloaf” with Penne and Sauce Aurora

  • Spring Campanelle with Greens and Pistachio Gremolata

  • Creole Crawfish Lasagna Benedict (GF)

  • “Carbonara” Orzo Pasta Salad with Spring Vegetables and Portobello Lardons

Nutritional Info

This information is per serving.