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Dairy Free Penne Alla Florentina

"A la Florentine" usually refers to dishes which contain Spinach. Thanks to Popeye, we know that Spinach is a great source of nutrition. It contains various vitamins, dietary fiber, proteins, omega-3 fatty acids. Health benefits of Spinach include stronger bones and muscles, improved eyesight, regulated blood pressure, healthy heart, to list a few.

    This combination does not exist.


    Garlic 6.0 grams

    Garlic

    Sun Dried Tomatoes 30.0 grams

    Sun Dried Tomatoes

    Almond Milk 100.0 ml

    Almond Milk

    Red Onion 15.0 grams

    Red Onion

    Nutmeg Powder 0.5 grams

    Nutmeg Powder

    Cloves 1.0 grams

    Cloves

    Tapioca Starch 5.0 grams

    Tapioca Starch

    Penne Pasta 75.0 grams

    Penne Pasta

    Spinach 50.0 grams

    Spinach

    Fresh Thyme 0.5 grams

    Fresh Thyme

    Sage 0.5 grams

    Sage


    • Time : 30.0 mins
    • |
    • Calories: 516.0 kcal
    • |
    • Protein : 18.0 g
    • |
    • Fat : 16.0 g
    • |
    • Carb. : 85.0 g
    : Your Kitchen Essentials
    Utensils: Pans x 2 | a Pot to boil pasta |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Wash and dry the vegetables prior to chopping (as required):
    - Spinach: chop roughly
    - Red Onion: peel cut in half or mince. Smaller pieces help flavour the sauce
    - Garlic: peel and mince or crush
    - Sun Dried Tomatoes: slice them
    - Sage: chop finely
    - Fresh Thyme: just wash.
    : Prepare the Sauce
    Set your pan to a gentle heat. Then add some almond milk (about a quarter) and mix in the tapioca starch. Mix well to avoid lumps. Slowly add the rest of the almond milk. Mix well each time you add some milk. This helps keep the sauce lump free. Then add the onion, garlic, cloves and thyme. Cover with a lid and let it simmer gently 8-10 mins or till it gets a saucy consistency. Keep stirring occasionally to avoid the sauce from sticking to the pan.
    : Boil the Pasta
    The typical ratio is 1 liter of water to 100g of dry pasta. Bring the water to a boil in a pot and then add the salt (salt raises the boiling point of water, so leave out at the beginning). Boil the pasta for about 8 minutes or until it is al dente or slightly chewy. Drain and keep aside.
    : Finish, Plate and Serve
    Heat some oil in another pan. Add and sauté pasta and spinach. Turn off the heat. Now add the sun dried tomatoes, nutmeg and chopped sage. Once the sauce is ready, pour it over the pasta and mix well. Check and adjust the seasoning.

    If you notice that the sauce is too thick for your liking, thin it a bit with the pasta water before you mix it into the pasta.

    Plate and Serve.