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“Impossible” Vegan Florentine
Photograph courtesy of Barilla
Sponsored by Barilla
“Impossible” Vegan Florentine
Ingredients
3 lb. Barilla Red Lentil Penne
2 qt chopped spinach
½ cup blended oil
1 qt vegan mayonnaise
3 lb. ground Impossible meat
2 oz basil chiffonade
2 oz chopped garlic
2 oz olive oil
Steps
Heat a rondo, begin to render out the Impossible meat in the blended oil, and break it up with a wooden spoon as it cooks.
Add the garlic and cook for 10 minutes. Deglaze the pan with 8 ounces of the water from the pasta pot, then add the mayo and spinach. Cook for 10 more minutes.
Bring a large pot of water to a boil and cook the pasta according to the directions.
Add the penne to the pan and cook for 1 more minute. Remove from heat and add basil.
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