Creamy Spinach Florentine
 
Prep time
Cook/Dehydrate time
Total time
 
A creamy and satisfying casserole. It takes a bit of time but is worth it!
Author:
Recipe type: Main
Cuisine: Comfort Food
Serves: 4-6 servings
Ingredients
Casserole
  • 8 ounces dried macaroni or other pasta
  • 1 ½ - 2 lbs fresh spinach (or 1 10-oz bag frozen spinach, thawed and liquid drained)
  • 1 recipe Alfredo Sauce
  • 2 tablespoon Dijon mustard
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon granulated onion
  • ¾ teaspoon freshly grated nutmeg
  • Salt and pepper to taste
Alfredo Sauce
  • 21/2 cups plain unsweetened almond, soy or other vegan milk
  • ½ cup water
  • ½ cup raw unsalted cashews
  • 2 tablespoons nutritional yeast flakes
  • 3 tablespoons oat flour
  • 2 tablespoons cornstarch
  • 11/4 teaspoons fine sea salt, or more to taste
  • 1 teaspoon granulated onion
Instructions
Casserole
  1. Preheat the oven to 400°F. Grease an 8-inch square glass or ceramic baking dish.
  2. Cook pasta according to package directions until al dente.
  3. Drain the pasta well and transfer to a large bowl.
  4. While the pasta is still hot, add the spinach to the pasta.
  5. Mix well to wilt the spinach and distribute through the pasta.
  6. Add the sauce and mix until the pasta is thickly coated.
  7. Add Dijon mustard, nutritional yeast, granulated onion, and nutmeg.
  8. Stir well.
  9. Add salt and pepper, and adjust seasonings to taste.
  10. Pour into your baking dish.
  11. Bake for 20 to 30 minutes, or until hot and bubbly around the edges.
Alfredo Sauce
  1. Place ingredients in a high-speed blender.
  2. Blend the mixture until very smooth.
  3. Pour in to a large saucepan and place over medium-high heat.
  4. Bring to a simmer, whisking continuously.
  5. Reduce the heat slightly and cook, whisking continuously until thickened, about 5 to 10 minutes.
Recipe by Food For The Soul at https://foodforthesoul.me/vegan-spinach-alfredo-casserole/