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Vegan Florentine Pasta

Vegan Florentine Pasta

Hello there!
Guess what I’ve been up to?! I’ve been cooking some pasta (insert surprised face emoji)! And I loved this recipe so very, very much, I had to share it with you.

This Vegan Florentine Pasta is all about goodness. It’s vegan, gluten and dairy free and packed with some iron rich greens. What else do you need?

Just let me ask you…Are you wondering why Florentine? I’d hope so!
According to BBC Good Food, ‘the name Florentine is often used to describe dishes containing spinach (and a creamy sauce). It is thought that this name dates back to the 16th century and the Italian wife of France’s Henry II; Catherine de Medici. The unverified tale states that Catherine introduced spinach to the Court of France and to honour her Italian heritage, she then decided to call any dish containing spinach Florentine.’

See, it’s not just pots and pans around here…

Spinach Creamy Pasta

Anyhow, I probably should refrain from eating so much pasta (and sharing it with you guys), but when this dish came with such lovely flavours and so much creaminess…How could I resist?
What I also loved about this particular dish is the pasta I’ve used. See all that colour? It’s a beautiful pasta made with quinoa and rice, so it got perfect texture and great nutrients too. It’s also complemented by some beetroot and spinach, which gives the pretty colours on it, this pasta is a great option if you can’t eat gluten and it’s perfect to use with your favourite sauce or salad and soups. You can buy it here. Or head to your local The Source Bulk Foods and get shopping!

If you know me personally, you’ve probably heard my partner say something like: “ela é magra de ruim” which roughly translates to the slang ‘she has hollow legs’. To which I can’t deny, it’s very true. I’ve always been a food lover. I was also taught to never, ever leave food on my plate. So I always followed the instructions given!

I know that I’ve been blessed with some pretty good genes and a very good metabolism. But also, I have had times in my life where I made bad food choices and that, most definitely, reflected on my body. As I came to Australia, my body took quite a while to adapt and I put on a lot of weight in no time. Anxiety and lack of knowledge on how to eat better took their toll on me and it was a long way to go back to my regular weight.

However, the fact that I still eat a lot but do not put on weight is pretty simple: now I can really say I have a healthy, diet and lifestyle (with room for improvement). And that is what made a huge difference in my life. When you put just the good stuff in, it’s a lot harder to put on weight. I definitely must add, that portion size makes a BIG difference. But in case you feel tempted to change a huge salad for a small burger, think twice and always choose a meal that is packed with more nutrients and variety of greens, colourful veggies and healthy grains/nuts.

Always remember to count nutrients, not calories. The more colourful your plate is, the more nutritional value you are adding to your diet.

So help yourself to this comforting and warm Vegan Florentine Pasta bowl and be sure that you are eating a whole, organic and delicious meal!

Happy Eating!

Vegan Florentine Pasta

Vegan Florentine Pasta

5 from 1 reviews
Vegan Florentine Pasta
Prep time
Cook time
Total time
Super quick and easy to make pasta that is creamy and full of goodness.
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 500g Organic Quinoa Penne
  • ½ Spanish Onion
  • 2 cloves of Garlic
  • 1 can of Organic Coconut Cream
  • 200g of frozen Spinach OR 2 cups of fresh Spinach
  • 1 tbsp of Nutritional Yeast
  • Rosemary, Thyme and Oregano (to your taste)
  • Salt
  • Pepper
  • Olive oil for cooking and serving
  1. Chop the onion and garlic and on a large saucepan, add the olive oil, onion and garlic and cook until onions are transparent.
  2. Add the spinach (either frozen or fresh) and cook until soft.
  3. Now, add the coconut cream and stir well. Season to your taste with herbs and salt and pepper.
  4. Add the pasta to the pan so it will cook in the coconut sauce and thicken it.
  5. Add more water if needed. At the end of the cooking, the pasta should be al dente and the sauce should be creamy but not dry.
  6. Add more seasoning if needed and the nutritional yeast.
  7. Serve and enjoy immediately.

Hope you enjoy it!

Peace and love,

Larissa x

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