“Impossible” Vegan Florentine

3 lb. Barilla Red Lentil Penne
3 lb. ground Impossible meat
2 qt chopped spinach
2 oz basil chiffonade
½ cup blended oil
2 oz chopped garlic
1 qt vegan mayonnaise
2 oz olive oil

1. 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.

2. 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.

3. Bring a large pot of water to a boil and cook the pasta according to the directions.

4. Add the penne to the pan and cook for 1 more minute. Remove from heat and add basil.