Beans & Greens Pasta
Author -Yields: 4 servings
Ingredients
- 8 ounces pasta of choice
- 3 tablespoons olive oil
- 1 large shallot, chopped (substitute 1/3 cup chopped onion)
- 3 cloves garlic, minced
- 1 bunch greens of choice, such as broccoli rabe, collard greens, kale, or escarole, stemmed, washed, dried, and chopped
- 1/2 cup white wine (optional)
- 1 cup vegetable broth
- 1 1/2 cups cooked beans (1 14.5-ounce can, drained and rinsed)
- 3 tablespoons cashew parmesan cheese (substitute a store-bought vegan parmesan cheese)
- 1 teaspoon kosher salt plus extra for salting the water and seasoning to taste
- Freshly ground black pepper or a pinch of crushed red pepper flakes, to taste
- Squeeze of fresh lemon juice (optional)
- Optional toppings of choice (see list above)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta. Cook according to package instructions, until the pasta is tender but still a little al dente. Drain the pasta.
- While the pasta cooks, heat the oil in a large, deep skillet over medium heat. Add the shallot. Cook for two minutes, stirring constantly. Add the garlic and give everything a stir. Add the greens in handfuls, stirring as you go.
- When the greens have wilted down a bit (about a minute), add the white wine. Cook, stirring the greens, for about 3 minutes, or until the white wine has mostly reduced (you can skip this step if omitting the wine). Add the broth to the skillet.
- Allow the broth to come to a simmer and reduce the heat to low. Cook the greens for another 5-10 minutes, or until the greens are tender. Cooking time will depend on the type of greens you choose.
- Add the beans to the skillet, followed by the cooked pasta. Stir and heat everything through. Then, stir in the vegan parmesan and pepper to taste. Add a squeeze of lemon juice, if desired. Serve right away.