Ingredients
- 3 lb. Barilla Red Lentil Penne
- 2 qt chopped spinach
- ½ cup blended oil
- 1 qt vegan mayonnaise
- 3 lb. ground Impossible meat
- 2 oz basil chiffonade
- 2 oz chopped garlic
- 2 oz olive oil
Steps
- 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.
- 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.
- Bring a large pot of water to a boil and cook the pasta according to the directions.
- Add the penne to the pan and cook for 1 more minute. Remove from heat and add basil.