Vegetarian Recipes With Pasta And Legumes
Sasha is a senior culinary editor at Serious Eats. He has over a decade of professional cooking experience, having worked his way up through a number of highly regarded and award-winning restaurant kitchens, followed by years spent in test kitchens for food publications.
Pantry and budget-friendly meals are always good to have in your cooking repertoire. This recipe, which features humble ingredients but standout flavor, is a great example. Beans and greens are a classic pairing in Italian peasant cuisine (as well as in many other cuisines from around the world), known as cucina povera (poor cuisine).
Brothy cooked-from-dried beans and wilted hearty greens like Tuscan kale or chard, which can last for a long time in the fridge, together create dishes that are simple, quick, filling, and healthy. They can be served as a soup or stew, cooked down to a drier consistency to use as a topping for crusty grilled bread, or, in this case, combined with starchy pasta cooking water for a creamy, noodle-coating sauce.
Southwestern Black Bean Pasta (30 Minute Pantry Meal!)
Like most bean-centric dishes, you'll achieve the best flavor results using cooked dried beans along with the flavorful cooking liquid that canned beans fail to deliver. However, you can always use canned beans and store-bought stock instead, if you don't have the time or dried beans required for making a batch o' beans from scratch.
This pasta starts with garlic and anchovies, gently cooked in olive oil with a sprinkling of dried chiles for background heat. The anchovies give the sauce savory depth that you won't be able to discern in the finished dish but unequivocally make for a better sauce as we found in side-by-side tests. A splash of white wine lends sweet acidity before the beans are simmered to a saucy consistency.
The dish comes together with the addition of torn-up kale, short tubular pasta (we love paccheri for this sauce), and a healthy ladleful of starchy pasta cooking water that all get cooked together with the beans until the greens are lightly wilted, and the noodles are al dente and perfectly coated in sauce. A sprinkling of salty, funky Pecorino Romano ties everything together for a comforting pasta easy enough for any weeknight but delicious enough to grace a table even on special occasions.
Pasta With Beans And Greens Recipe
Anchovies add savory depth to the sauce, but if you would like to keep this dish vegetarian, you can omit them. If you do choose to leave out the anchovies, we strongly encourage you to use cooked dry white beans and their cooking liquid rather than canned beans and store-bought stock; the difference in flavor between the two is even more noticeable when you remove the umami boost of the anchovies.
Cooked dry white beans produce the best flavor for this dish. You can follow our basic stovetop or oven methods for cooking beans, or, if you have a pressure cooker, you can cook beans that way as well. For the beans used in the photos for this recipe, I pressure-cooked 1 pound (450g) rinsed dried cannellini beans with 7 cups (1.7L) water, 3 garlic cloves (lightly smashed), 2 tablespoons (30ml) extra-virgin olive oil, and 1 1/2 teaspoons (6g) kosher salt on high pressure for 35 minutes, followed by a natural pressure release. While you don't have to soak beans if pressure-cooking, soaking can help some beans cook more evenly and consistently.
Lacinato kale is also known as Tuscan, dinosaur, or black kale. You can also substitute other hearty, toothsome greens such as Swiss chard for the kale.
Healthy Kidney Bean Pasta
This pasta is at its best when enjoyed immediately, but it does keep well for leftovers, too. It can be refrigerated in an airtight container for up to 3 days.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
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Vegetarian Pasta Recipes
Don’t you love making wholesome meals that are deliciously satisfying but are also put together in no time? Well, then this recipe is for you.
I usually plan ahead of time about what to make during the week and go well prepared to the supermarket with notes in hand and dinners all planned out.
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You end up wandering around up and down the aisles trying to figure out what to make? That's what happened to me this week.
High Protein Pasta Salad (low Calorie, Vegan)
I was picking up goodies here and there. Then I turn the corner and I am faced with a bunch of beautiful jars of premade pasta sauces.
They reminded me of a delicious white bean and pasta dish I enjoyed in an Italian restaurant in Southern California. My memory glommed onto the flavors and I was sold.
Well, I'll admit I bought all three of the pasta sauces. I couldn't resist because premade spaghetti sauces can make dinner so much easier when you haven’t anything pre-planned or have one of those busy days!
Pasta E Fagioli Recipe (italian Pasta And Beans)
The sauce that I chose for this dish only had a few ingredients but tastes just like homemade. It coats the linguini and vegetables with a creamy, sweet flavor and makes this Tuscan Pasta and Beans incredibly satisfying!
First, is a pot starting to boil the small carrot cubes then sauteing the onions and next it's adding some of the 'carrot water' to the sauce.
You'll notice that in the instructions I add to the sauce ¼ cup of water in which the carrots were cooked. This is to make sure that the overall dish does not become a little too dry when adding the white beans and the linguini. It also adds more flavor to the sauce!
Veggie Loaded Pasta Salad With Italian Dressing
Also, a really good toasted garlic bread would be perfect with this pasta meal and using a few slices of this Best Homemade Vegan Bread would be ideal.
Add the cooked linguine and stir through the sauce that is in the skillet. Serve on plates or in pasta bowls with the remaining sauce on the side.
Serving: 1 Serving Calories: 294 kcal Carbohydrates: 56 g Protein: 12 g Fat: 3 g Sodium: 1258 mg Potassium: 655 mg Fiber: 7 g Sugar: 8 g Vitamin A: 5920 IU Vitamin C: 11.6 mg Calcium: 80 mg Iron: 3.6 mg
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