I had a request to post vegan dinner recipes more frequently – a request that I was more than happy to accommodate. I love it when readers reach out and give you suggestions on what to post so keep the requests coming y’all!
This is my vegan and gluten-free take on Pasta Florentine:
2 tablespoons vegan butter (I used Earth Balance)
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Heat a skillet over medium heat. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Serve immediately.