Linguine in Creamy Florentine Sauce with Plant-Based Meat Cutlet

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook pasta and cutlet as per their packaging instructions. Drain pasta, reserving 1/2 cup of its water. Set aside.

Step 2

On medium heat, add butter and allow to melt. Once melted, add onion and cook until softened, about 4 to 5 minutes.

Step 3

Add garlic and red pepper flakes and stir for 30 seconds until fragrant.

Step 4

Add flour and stir until no dry bits of flour remain.

Step 5

Add chicken broth, a splash or two at a time, whisking constantly until smooth and all of the broth has been incorporated.

Step 6

Whisk in mustard and continue to whisk sauce mixture until it starts to bubble gently and thicken, about 5 minutes, then whisk in the cream.

Step 7

Add lemon juice, salt and pepper to taste.

Step 8

Add cooked pasta and spinach into the sauce mixture. Coat the pasta completely with the sauce, and allow to cook for 1 to 2 minutes more until the spinach has wilted. Add a splash of pasta water if needed to loosen up the sauce a bit more.

Step 9

Turn the heat off, then transfer pasta onto a bowl or plate. Top with the cooked cutlet and parmesan cheese, and serve immediately.