“IMPOSSIBLE” VEGAN FLORENTINE

INGREDIENTS

• 3 lb. Barilla Red Lentil Penne
• 3 lb. ground Impossible meat
• 2 qt chopped spinach
• 2 oz basil chiffonade
• ½ cup blended oil
• 2 oz chopped garlic
• 1 qt vegan mayonnaise
• 2 oz olive oil

PREPARATION

1. 1. 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.
3. 2. 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.
5. 3. Bring a large pot of water to a boil and cook the pasta according to the directions.
7. 4. Add the penne to the pan and cook for 1 more minute. Remove from heat and add basil.