This vegan creamy spinach and mushroom pasta combines tender pasta, sautéed mushrooms, and fresh spinach in a velvety cream ...

But it’s smart: You reduce the cream way down, and pour it over boiled, drained and squeezed spinach topped with sauteed mushrooms and bake it briefly. It’s incredibly luscious and elegant.

Add the spinach to the skillet and cook over medium heat until just wilted, about 2 minutes, stirring frequently. Remove from heat. Toss the spinach with the fettuccine.

For Beurre Blanc: Reduce 1.5 cups of the white wine with a pinch of shallot and the thyme. Reduce au sec. Add cream and reduce to big shiny bubbles. Whisk in cold butter over low heat, one tablespoon ...

Cashew Cream Fettuccine Alfredo with Sauteed Spinach and Cheese Crisps 1 1/2 cups shredded vegan cheese 1 14-ounce package brown rice fettuccine 1 teaspoon neutral-tasting oil 3 tablespoons ...

In a medium bowl, whisk the milk with the cream, eggs, egg yolks, salt and pepper. Scatter the goat cheese on top of the spinach. Pour the custard into the shell and bake for about 40 minutes, or ...