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:

Quickview
437k Calories
20g Protein
11g Total Fat
62g Carbs
62% Health Score
Limit These
Calories
437k
22%

Fat
11g
18%

  Saturated Fat
1g
12%

Carbohydrates
62g
21%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
1952mg
85%

Alcohol
1g
6%

Get Enough Of These
Protein
20g
40%

Vitamin K
269µg
257%

Vitamin A
8628IU
173%

Manganese
1mg
78%

Selenium
46µg
67%

Magnesium
167mg
42%

Copper
0.79mg
39%

Phosphorus
320mg
32%

Vitamin B1
0.48mg
32%

Vitamin B2
0.53mg
31%

Calcium
308mg
31%

Folate
119µg
30%

Vitamin B12
1µg
28%

Fiber
6g
27%

Iron
4mg
25%

Potassium
776mg
22%

Vitamin B6
0.36mg
18%

Zinc
2mg
16%

Vitamin E
2mg
15%

Vitamin D
1µg
12%

Vitamin B3
1mg
9%

Vitamin B5
0.61mg
6%

Vitamin C
4mg
5%

covered percent of daily need
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