Low Fat Vegan No Oil Dr. McDougall's Baked Penne Florentine
This is very kid friendly. As I said in the video my kids love it and have seconds every time I make it. My husband and I have to control ourselves and not eat it all in one sitting:) The good thing about making this is that there is no calorie restriction at all with this type of meal. You can eat as much as you want!
It is also great to take with you to a pot luck.. Can be eaten at room temp. Thanks for watching:)
Baked Penne Florentine
This is a delicious baked pasta dish that our grandson, Jaysen, really likes. I serve it to him the way it comes out of the oven, but I like to top mine with a bit of Sriracha Hot Sauce for a little kick. I usually double the recipe when I make it because we all love this so much. It’s great for lunch the next day, too.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Servings: 6
8 ounces uncooked whole wheat penne pasta
10 ounce package frozen chopped spinach, thawed and squeezed dry
¼ cup vegetable broth
1 onion, chopped
½ cup raw cashews
1 ¾ cups water
1 15 ounce can white beans, drained and rinsed
1 tablespoon soy sauce
1 tablespoon white miso
2 teaspoons lemon juice
¼ teaspoon dry mustard
¼ teaspoon cayenne
½ cup whole wheat bread crumbs
Drop the pasta into a pot of boiling water and cook until just barely tender, about 6 minutes. Drain, place in a bowl and add the spinach. Mix very well. Set aside.
Preheat oven to 350 degrees.
Place the onion and the vegetable broth in a medium non-stick frying pan. Cook, stirring occasionally until onion has softened, about 5 minutes. Set aside.
Place the cashews in a food processor and process until finely ground. Add half of the water and blend until smooth. Add the remaining water, the cooked onion, beans, soy sauce, miso, lemon juice, mustard and cayenne. Process until very smooth. Pour this over the pasta and spinach and mix well. Transfer to a covered casserole dish. Sprinkle with bread crumbs. Cover and bake for 45 minutes. Let rest for 5 minutes before serving.
Hint: This may be prepared ahead and refrigerated until baking time. Add about 15 minutes to the baking time.
Видео Low Fat Vegan No Oil Dr. McDougall's Baked Penne Florentine канала Nini Girl Ⓥ
It is also great to take with you to a pot luck.. Can be eaten at room temp. Thanks for watching:)
Baked Penne Florentine
This is a delicious baked pasta dish that our grandson, Jaysen, really likes. I serve it to him the way it comes out of the oven, but I like to top mine with a bit of Sriracha Hot Sauce for a little kick. I usually double the recipe when I make it because we all love this so much. It’s great for lunch the next day, too.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Servings: 6
8 ounces uncooked whole wheat penne pasta
10 ounce package frozen chopped spinach, thawed and squeezed dry
¼ cup vegetable broth
1 onion, chopped
½ cup raw cashews
1 ¾ cups water
1 15 ounce can white beans, drained and rinsed
1 tablespoon soy sauce
1 tablespoon white miso
2 teaspoons lemon juice
¼ teaspoon dry mustard
¼ teaspoon cayenne
½ cup whole wheat bread crumbs
Drop the pasta into a pot of boiling water and cook until just barely tender, about 6 minutes. Drain, place in a bowl and add the spinach. Mix very well. Set aside.
Preheat oven to 350 degrees.
Place the onion and the vegetable broth in a medium non-stick frying pan. Cook, stirring occasionally until onion has softened, about 5 minutes. Set aside.
Place the cashews in a food processor and process until finely ground. Add half of the water and blend until smooth. Add the remaining water, the cooked onion, beans, soy sauce, miso, lemon juice, mustard and cayenne. Process until very smooth. Pour this over the pasta and spinach and mix well. Transfer to a covered casserole dish. Sprinkle with bread crumbs. Cover and bake for 45 minutes. Let rest for 5 minutes before serving.
Hint: This may be prepared ahead and refrigerated until baking time. Add about 15 minutes to the baking time.
Видео Low Fat Vegan No Oil Dr. McDougall's Baked Penne Florentine канала Nini Girl Ⓥ
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
Low Fat Vegan No Oil Garlic Bread from Dr. McDougallPlanning Starch-Based MealsLow Fat Vegan No Oil Potato & Bean Night Dinner 3 Different WaysBest Ever Dairy Free Herbed Mashed Potatoes - No Butter or Milk!Low Fat Vegan No Oil Greek Boiled Vegetables with Lemony Sauce EASY!Low Fat Vegan No Oil, No Nuts, No Milk, Mac and CheeseLow Fat Vegan No Oil Rice Balls aka Meatless MeatballsLow Fat Vegan No Oil Black Bean/Lentil Veggie Burgers from Jeff Novick MS RDLow Fat Vegan No Oil Asian Vegetable Fried RicePenne Florentine - Starch Solution Weight Loss Staples Meals #5 (What I Eat On The Starch Solution)Low Fat Vegan No Oil Cinnamon Raisin Bread RollLow Fat Vegan No Oil Thanksgiving Lentil-Mushroom LoafLow Fat Vegan No Oil Greek Lemon Potatoes 2 Versions (Patates Lemonates)Low Fat Vegan No Oil Baked Tater Tots! Kids LOVE THESE!! EASY!HOW TO MAKE THE CREAMIEST MASHED POTATOES | Starch Solution Staple Meals for Maximum Weight LossMcDougall Made Easy: Practical Health Lessons, Cooking DemonstrationsCreamy Oil Free Vegan Traditional American Macaroni Salad EASY!Low Fat Vegan No Oil Healthy Homemade Vegan Hot Dogs EASY!Low Fat Vegan No Oil Greek "Fasolakia" Stew, AKA String Bean Stew