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


    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


    Tapioca Starch 5.0 grams

    Tapioca Starch

    Penne Pasta 75.0 grams

    Penne Pasta

    Spinach 50.0 grams


    Fresh Thyme 0.5 grams

    Fresh Thyme

    Sage 0.5 grams


    • Time : 30.0 mins
    • |
    • Calories: 516.0 kcal
    • |
    • Protein : 18.0 g
    • |
    • Fat : 16.0 g
    • |
    • Carb. : 85.0 g
    Your Pantry Essentials
    Pans (2), a pot to boil pasta
    Your preferred cooking oil
    Salt and Pepper.
    Prepare your Ingredients
    Spinach: wash and dry, then roughly chop
    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: wash and chop finely
    Fresh Thyme: wash.
    Make the Sauce
    Set your pan to a gentle heat. Then add some almond milk (about a quarter) and mix in the tapioca starch. Slow 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. Close the lid and let it simmer gently.
    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 boiingl 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.
    Sauté the Spinach and the Pasta
    Heat some oil in a pan and begin sautéing the spinach and pasta. Turn off the heat as soon as you add the spinach. Then add the sun dried tomatoes, nutmeg and chopped sage. Once the sauce is ready, pour it over the pasta and mix well.

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

    Your Pasta Alla Florentina is ready to serve.