Creamy spinach florentine
Creamy spinach florentine might be just the main course you are searching for. Watching your figure? This dairy free recipe has 438 calories, 20g of protein, and 12g of fat per serving. This recipe serves 4. For $1.63 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up shell pasta, granulated onion, dijon mustard, and a few other things to make it today. 224 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by A Dash of Compassion. With a spoonacular score of 98%, this dish is tremendous. Users who liked this recipe also liked Creamy Penne Florentine With Mushrooms and Spinach, Creamy Chicken Florentine, and Creamy Chicken Florentine.
Servings: 4
Ingredients:
1/2 cup raw unsalted cashews, soaked for at least 2 hours and drained
2 tablespoons cornstarch
1 tablespoon plus 2 teaspoons Dijon mustard
3 to 4 tablespoons dry sherry, depending how strong of a sherry taste you like
1 (10-ounce) bag frozen spinach, thawed
1 teaspoon granulated onion
3/4 teaspoon freshly grated nutmeg
2 tablespoons nutritional yeast flakes
3 tablespoons oat flour
11/4 teaspoons fine sea salt, or more to taste
Fine sea salt and freshly ground black pepper to taste
8 ounces dried shell pasta or macaroni
2 1/2 cups plain unsweetened soymilk
1/2 cup water
Equipment:
blender
sauce pan
whisk
baking pan
oven
pot
bowl
Cooking instruction summary:
For the almost alfredo sauce:In the jar of a blender, combine the soymilk, water, cashews, nutritional yeast, oat flour, cornstarch, salt, and granulated onion. Blend the mixture at high speed until completely smooth and no bits of nuts remain. If you dont have a big blender, blend the mixture in two batches.Transfer the mixture to a large saucepan and place over medium-high heat. Bring the sauce to a simmer,whisking continuously. Once the mixture comes to a simmer, reduce the heat slightly and cook, whiskingcontinuously until thickened, about 5 to 10 minutes. Tip: Use a good-tasting unsweetened soymilk for this sauce, as the flavor really comes through. If youre using a high-speed blender, you can skip the soaking step for the cashews and just use them dry. Add alittle extra water to blend if needed.For the florentine:Preheat the oven to 400F. Grease an 8-inch square glass or ceramic baking dish.In a large pot of lightly salted boiling water, add the pasta and cook according to package directions until al dente. Dont overcook the pasta, especially if youre using one that is gluten-free. Drain the pasta well and transfer to a large bowl.Drain most of the liquid out of the spinach by gently squeezing it, but dont squeeze it completely dry. Add the spinach to the pasta, along with the sauce, mixing until the pasta is thickly coated. Add the sherry, Dijon mustard, nutritional yeast, granulated onion, and nutmeg, stirring well. Add salt and pepper, and adjust seasonings to taste. Scoop the pasta mixture into the prepared baking dish. Bake for 20 to 30 minutes, or until hot and slightly bubbly around the edges. Remove from the oven and serve.
Step by step:
1. For the almost alfredo sauce:In the jar of a blender, combine the soymilk, water, cashews, nutritional yeast, oat flour, cornstarch, salt, and granulated onion. Blend the mixture at high speed until completely smooth and no bits of nuts remain. If you dont have a big blender, blend the mixture in two batches.
2. Transfer the mixture to a large saucepan and place over medium-high heat. Bring the sauce to a simmer,whisking continuously. Once the mixture comes to a simmer, reduce the heat slightly and cook, whiskingcontinuously until thickened, about 5 to 10 minutes. Tip: Use a good-tasting unsweetened soymilk for this sauce, as the flavor really comes through. If youre using a high-speed blender, you can skip the soaking step for the cashews and just use them dry.
3. Add alittle extra water to blend if needed.For the florentine:Preheat the oven to 400F. Grease an 8-inch square glass or ceramic baking dish.In a large pot of lightly salted boiling water, add the pasta and cook according to package directions until al dente. Dont overcook the pasta, especially if youre using one that is gluten-free.
4. Drain the pasta well and transfer to a large bowl.
5. Drain most of the liquid out of the spinach by gently squeezing it, but dont squeeze it completely dry.
6. Add the spinach to the pasta, along with the sauce, mixing until the pasta is thickly coated.
7. Add the sherry, Dijon mustard, nutritional yeast, granulated onion, and nutmeg, stirring well.
8. Add salt and pepper, and adjust seasonings to taste. Scoop the pasta mixture into the prepared baking dish.
9. Bake for 20 to 30 minutes, or until hot and slightly bubbly around the edges.
10. Remove from the oven and serve.
Nutrition Information:
covered percent of daily need
