• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Food & Story
  • All Recipes
    • Mains
    • Soups
  • Gluten Free
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • עבריתעברית

Fettuccine in Florentine sauce – vegan

2021-05-13

Jump To Recipe Print Recipe


When drawing a landscape or sculpting a figure – it is not necessarily an imitation or defying nature. It is nature that inspires us. The same is in the world of cooking: the beauty of creating recipes is to stand on the shoulders of some classic recipe and give it a twist, a personal interpretation of our own.

Fettuccine blends perfectly with spinach and cream. This pasta with the “thick and meaty” body creates an ‘Al Dente’ texture that together with the delicate velvety sauce makes a real delicacy.

Since I am now in my “Yolk Period”, I could not resist the temptation and added to this fine classic dish a vegan egg yolk – one that reacts like a real egg yolk – which you can prick or break with bread.

It is true that compared to the yolk sauce which is very easy to make – my journey of trial & error in creating a yolk membrane – was not a rose garden, but rather a challenging task.


I admit that during the practice, I had heretical thoughts such as:

Who says you have to stick to the yolk’s original DNA?

Or: If I miss breaking an egg yolk with bread – I can always pop bubble wrap instead! 😊

Or: Instead of breaking down vegan yolks – maybe it’s better to “break up” with some of the conventions that have taken root in me, the ones that have long since become irrelevant?

Or: Basically, all I wanted was to just mark it with √ and move on. Since I met the challenge with some success – I can save the recipe for special occasions only and forget about it for a while.

However, at the end of this yolk marathon, after a series of stubborn attempts that resulted in improved technique and a trick or two – I realized that it was not complicated at all.

The yolk here is formed by the double specification method. Notice the difference?

Moreover, the hassle is one hundred percent worth the fun of dipping bread or challah in a vegan egg, or pricking the yolk and watching enchanted how it drips on a dish and gives it a delightful transformation!

!Mission Accomplished

So after cracking the method (and some vegan yolks as well) I really don’t mind fooling around sometimes and continuing with these yolk games until further notice😜

Feel free to join the game: please welcome the recipe for fettuccine in Florentine sauce with the addition of a vegan yolk that can be pricked!

A demo video for creating the yolk membrane – awaits you below. Enjoy❤️

Fettuccine in vegan spinach cream sauce
Fettuccine in Vegan Florentine Sauce
This "thick and meaty" pasta, together with a delicate velvety spinach cream sauce and a vegan yolk create a delicious dish.
Please note: Do not let the detailed instructions deter you – it seems a long and complicated procedure – but once acquiring the technique the whole thing doesn't take long!
PRINT REVIEW Pinterest
Servings 4 Servings
Prevent your screen from going dark
Ingredients
  
About 4 servings
    pasta
    • 500 grams vegan fettuccine
    spinach & cream sauce
    • A little vegan butter or olive oil
    • 6 cloves minced garlic or to taste
    • 200-250 grams fresh spinach washed and coarsely chopped
    • 2 cups coconut cream or 18% fat coconut milk
    • ½ cup nutritional yeast
    • 2 tsp vegetable soup powder optional
    • pinch salt, pepper, nutmeg
    • pinch lemon zest optional, to taste
    Yolk Sauce
    •  1 tbsp nutritional yeast
    • ½ tsp sodium alginate
    • ⅛ tsp paprika
    • ⅛ tsp turmeric
    • ⅓ cup vegan butter
    • ⅓ cup water
    • ⅓ cup unsweetened plant based milk almond milk or soy milk
    • ¼-½ tsp annatto oil Optional – (For an orange hue – it is advisable to add gradually)
    • ¼ tsp black salt
    Double Spherification (to form the yolk membrane)
      Calcium Chloride Solution
      • 400 ml water
      • 1 tsp calcium chloride – about 6 grams
      Sodium Alginate Solution
      • 1000 ml water
      • ½ tbsp sodium alginate
      Rinsing Bath
      • 1000 ml water
      For Serving
      • vegan egg yolks, vegan parmesan, lemon zest, black pepper
      Instructions
       
      Early Preparations
      • Prepare the sodium alginate solution:
        Mix the water with the sodium alginate in the blender for a few minutes until homogeneous. Transfer to an airtight container and refrigerate for at least an hour to remove the bubbles. Remove from the refrigerator early enough so it will reach room temperature. (The alginate solution can be prepared a few days in advance).
      • Boil water for pasta. In the meantime prepare the sauce.
      Cream and spinach sauce
      • Melt the butter over a medium-low flame.
      • Add crushed garlic and fry for a few seconds until a delicious smell is obtained.
      • Add the chopped spinach, mix well and sauté for 2-3 minutes until it reduces slightly in volume.
      • Add coconut cream, brewer's yeast flakes, soup powder (optional), salt, pepper and nutmeg. Cook for about 5 minutes. If too thick add water gradually. Taste and adjust seasoning.
      Fettuccine
      • Cook the fettuccine according to the manufacturer's instructions – until an al dente texture is obtained; Filter into a pot: Place the strainer on an empty pot and strain over the fettuccine* see note
      • Mix for pasta a teaspoon of olive oil and cover with a lid (above the strainer); That way the warm water underneath will keep our pasta warm.
      • Add the fettuccine to the sauce and mix gently with two spoons; Cook for 2-3 minutes. Keep warm, or heat slightly prior to serving.
      Yolk Sauce
      • In a small bowl mix milk and water and set aside.
      • In another small bowl mix all the dry ingredients, except the black salt, and set aside.
      • In a small saucepan, melt the butter over a low heat.
      • Add the dry ingredients except the black salt and mix well.
      • Add the water and milk gradually while stirring, increase to a medium-low heat.
      • Cook until simmering, or until it reaches the desired consistency. If the mixture is too thick, add a little water gradually. Remove from heat.
      • At this point you can add annatto oil gradually until the desired color is obtained. Please note that even without Annatto you will get a beautiful yellow color. Annatto oil gives the yolk a yellow- orange hue.
      • Cool the mixture for 2-3 minutes.
      • Add black salt and mix well
      Calcium chloride solution
      • Pour the water into a bowl so you can work comfortably.
      • Add the Calcium Chloride to the bowl and mix well until the calcium chloride dissolves. Set aside.
      Sodium Alginate Solution
      • If you haven't done it earlier – take out the sodium alginate solution from the fridge at least an hour in advance – so that our precious yolks don't catch a cold 😉
      Double Spherification
        Early preparations
        • Transfer the yolk sauce to a measuring cup with a spout – like OXO – it will be more convenient.
        • Arrange side by side the Calcium Chloride bowl, the Sodium alginate bowl, and the rinse bath.
        • Make sure to have at hand: a measuring spoon, 2 standard spoons and a .timer
        Creating The Yolk Membrane
        • dip a measuring tablespoon in the Calcium Chloride solution; Then pour into a tablespoon of the yolk sauce – this will make it easier for us to shape a yolk; immerse the spoon in the Calcium Chloride solution gently, vertically –so that the face of the spoon is turned upwards, for 30 seconds (this is why you need the bowl – more ergonomically comfortable); Turn the spoon gently (when it is inside the solution) and gently release it from the yolk.
          After about 20 seconds, turn it carefully to make sure the yolk is evenly coated. Don't touch the yolk directly, but "make waves" around it – pushing the surrounding solution with a standard spoon – it will turn over like a fetus in the womb (sorry for the image, I couldn't help it 😉
        • Leave the yolk in the calcium chloride solution for another 10-40 seconds; It is not recommended to leave it in the calcium solution for more than a total of one and a half minutes.
        • It requires some practice– but don't worry – after several attempts, you, too, will catch the technique –I promise!
        • Using a standard spoon carefully remove the yolk from the calcium chloride solution, Make sure to drain the rest of the calcium chloride solution from the spoon, so that only the yolk will remain in the spoon without any liquids, then transfer it to the Sodium Alginate solution. After about a minute turn the yolk carefully so that the yolk is evenly coated with the solution. Don't touch the yolk directly, but "make waves" around it – pushing the surrounding solution with a standard spoon until the yolk flips over.
        • !Leave the yolk in the solution for a total time of 2-3 minutes – no more.
        • Please note: it's essential to keep the time to maintain the texture of the yolk – otherwise, it may thicken/harden too much. On the other hand, too short will not be enough to create a sufficiently durable membrane.
        • Gently transfer the yolk, using a spoon to the pre-prepared rinsing bath, to rinse off the rest of the excess solutions. Carefully turn to wash it from all sides.
        • Remove, the yolk, with the help of a spoon from the water and serve. If not served immediately, keep the yolks in the water bath; It is not recommended to leave them in the water for more than an hour – they may lose their texture.
        For Serving
        • Put fettuccine on a pasta plate, making sure each diner gets a generous serving of the delicious sauce.
        • Using two spoons, form a dimple in the center of each plate and gently place egg yolk, which we created earlier.
        • Add parmesan, ground black pepper and some lemon zest; Now you can ❤️finally prick the yolk and enjoy
        Notes
        *Make sure to strain just a little pasta water into the pot – so the pasta does not touch the water. Instead, the steam keeps it warm. 
        *It is important to use an excellent quality non-stick pan.
        ** If you want to deepen the color of the yolk, you can add 1/4 – 1/2 teaspoon of annatto oil extract – but it is really not necessary – even without it – a beautiful yolk color comes out.
        • It is recommended, at least initially, when you are still practicing and acquiring skills, to work with a timer.
        • It is not recommended to keep prepared egg yolks in the refrigerator (in a container with water) – their texture and flavor will change. It is better to make them near serving.
        • If you keep track of exactly the instructions and quantities– you are guaranteed success.
        A few words of praise for the Multi Tasking Spatula-Spoon:
        The spatula spoon is ingeniously planned and shaped; It is great for mixing, for folding Aqua Faba meringue into a batter, for icing a cake, for scraping the sides of the blender or food processor, for “cleaning” and even as a spoon for adding liquids.
        I’m pretty obsessed with gadgets and kitchen utensils, I have everything from everything and sometimes even double (yes, I am that obsessed! ) but after I discovered this spoon-spatula – I broke up with many other spatulas and wooden spoons.
        The spatula spoon will serve you faithfully in so many ways: You can forget about wooden spoons – which over time become unattractive and really unaesthetic. This is the best Spoon Spatula ever!
        Click here to add your own private notes.
        ?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory

        Demonstration on how to create a vegan yolk using the Double Spherification Method

        Filed Under: All Recipes, Italian, Mains Tagged With: double spherification, fettuccine in florentine sauce, fettuccine in vegan spinach cream recipe, pasta in florentine sauce recipe, pasta in vegan spinach cream recipe, spherification, vegan creamy pasta spinach, vegan creamy spinach pasta, vegan creamy spinach sauce, vegan florentine fettuccine recipe, vegan florentine sauce, vegan Florentine sauce recipe, vegan pasta and spinach recipes, vegan pasta recipes spinach, vegan pasta spinach, vegan pasta spinach nutritional yeast, vegan pasta spinach recipe, vegan pasta with spinach, vegan pasta with spinach and garlic, vegan spinach cream, vegan spinach cream recipe, vegan spinach fettuccine, vegan spinach fettuccine recipes, vegan spinach pasta dish, vegan spinach pasta sauce, vegan yolk

        Previous Post: « Traditional Shakshuka With Vegan Eggs
        Next Post: Vegan Tofu Bacon »

        Reader Interactions

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        Primary Sidebar

        Welcome :)

        Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

        What you will find in the blog:

        Plant based recipes, generally healthy and always delicious, which have been tried and improved to the perfect result. I will share with you a variety of tips, hacks and recommendations along with thoughts, insights and stories .. Read More

        Most Popular

        chestnut cream soup with vegan creme fraiche and bacon

        Chestnut Cream Soup

        vegan blueberry muffins with blueberry jam

        Vegan Double Blueberry Muffins

        Easy Crispy Air Fryer Home Fries Chips

        Easy Crispy Air Fryer Home Fries

        Vegan White Chocolate Recipe

        Vegan White Chocolate

        super creamy vegan vanilla ice cream recipe

        Vegan Vanilla Ice Cream Super Creamy

        easy recipe restaurant Hummus

        Easy Restaurant Hummus

        Vegan Meat Patties In Red Wine and Thyme

        Sweet Potato and Amaranth Patties, Baked, Vegan and GF

        Sweet Potato and Amaranth Patties, Baked, Vegan and GF

        microwave eggplant salad recipe

        Microwave Baba Ganoush

        Vegan mango sponge cake easy recipe

        Vegan Mango Sponge Cake

        Eye for an Eye – Vegan Fried Egg

        Vegan Mayo recipe

        Chickpea Water mayo, Vegan

        More Popular

        Seasonal

        Vegan Hungarian Poppy Seed Blinches

        Vegan Hungarian Poppy Seed Palacsinta

        Vegan Hamin Recipe

        Vegan Hamin

        Vegan Creamy Zucchini Soup

        Poppy Seed Coconut Cake Topped with rich chocolate glazing

        Creamy Roasted Potato Soup Recipe

        Creamy Roasted Potato Soup

        recipe Banana Strawberry and Vegan Creme Fresh

        Banana Strawberry and Vegan Creme Fresh

        More Seasonal Recipes

        Basic

        vegan Nutella recipe

        Vegan Nutella

        recipe for vegan butter

        Vegan Butter

        Vegan Almond and Tofu Sour Cream Recipe

        Vegan Almond And Tofu Sour Cream

        shawarma seasoning blend recipe

        Shawarma Seasoning Blend

        Ras El Hanout Seasoning Blend Recipe

        Ras El Hanout Seasoning Blend

        How to make pumpkin pie spice at home - quick and easy

        Pumpkin Pie Spice

        how to make powdered sugar with vanilla

        Powdered Sugar With Vanilla Beans

        no curdle milk homemade recipe

        Plant-Based milk – does not curdle in coffee!!!

        how to make homemade fresh basil pesto - recipe attached

        Homemade Fresh Basil Pesto

        Vegan Grateable Parmesan recipe

        Grateable Vegan Parmesan

        Easy Microwave Rice Recipe

        Easy Microwave Rice

        dried cherry tomatoes recipe

        Dried Cherry Tomatoes

        More Basic Recipes;

        PayPal Donation

        Food & Story Plant Based Recipes
        Your Email Address:

        Appetizers

        vegan tofu bacon recipe

        Vegan Tofu Bacon

        vegan shrimps made of skinny past konjac recipe

        Vegan Skinny Pasta Shrimps

        puff pastry snails with poppy seeds and parmesan, and with pizza

        Vegan Savory Puff Pastry Snails

        Recipe Vegan Band and Cheddar Potato Skins

        Vegan Potato Skins

        Vegan Meat Moroccan Cigars Gluten Free recipe

        Vegan Meat Moroccan Cigars Gluten-Free

        Vegan Meat Empanadas with Roquette Chimichurri recipe

        Vegan Meat Empanadas With Roquette Chimichurri

        Potato Croquettes Baked and Gluten-Free recipe

        vegan baked croquettes gluten-free

        Sweet Potato and Amaranth Patties, Baked, Vegan and GF

        Sweet Potato and Amaranth Patties, Baked, Vegan and GF

        savory waffle gluten-free vegan recipe

        Savory Waffle, Gluten-Free, Vegan

        Kraut Strudel in Plas Dough recipe

        Kraut Strudel

        Vegan King Oyster Calamari

        King Oyster Mushrooms Calamari Style

        homemade hummus recipe

        Hummus With a “Secret”

        More Appetizers

        Spreads & Sauces

        vegan Nutella recipe

        Vegan Nutella

        recipe for vegan butter

        Vegan Butter

        Vegan Almond and Tofu Sour Cream Recipe

        Vegan Almond And Tofu Sour Cream

        microwave eggplant salad recipe

        Microwave Baba Ganoush

        homemade hummus recipe

        Hummus With a “Secret”

        how to make homemade fresh basil pesto - recipe attached

        Homemade Fresh Basil Pesto

        easy recipe restaurant Hummus

        Easy Restaurant Hummus

        dried cherry tomatoes recipe

        Dried Cherry Tomatoes

        Vegan Mayo recipe

        Chickpea Water mayo, Vegan

        Cherry Tomato Jam With No Processed Sugar

        Basic Vegan Yolk Sauce

        Almond Butter recipe

        Almond Butter

        More Spreads & Sauces

        Footer

        • Facebook
        • Instagram
        • Pinterest
        • All Recipes
          • Mains
          • Soups
        • Gluten Free
        • About
        • Contact

        .Copyright © Food & Story 2023