Pasta with Greens and Beans
ChampagneYogiHow I love thee pasta! It’s the Italian in me. But there is something seriously comforting about a big bowl of pasta on a cold dreary night. This Pasta with Greens and Beans recipe is AMAZING for a few reasons. First it’s super easy to prepare. Second, it’s quick to make, Third, delicious and full of plant based nutrients, fourth it provides a savory, garlicky flavor. Do I have your attention now? Seriously I could go on and on.
Beans and Greens is a classic Italian recipe that’s as delicious and healthy as it is comforting. You’ll want to make this easy regional specialty again and again! Choose your favourite pasta, spiralize your favourite vegetable, add a healthy portion of sautéed greens, white beans, a healthy drizzle of olive oil and voila! Easy peasy!
Greens
Traditionally this is made with Escarole, which is a mild green that isn’t overly bitter. But like to make it with whatever greens I happen to have on hand. A mixture of dark leafy greens such as kale, spinach, collard greens and chard gives a variety of tastes and textures.
Beans
I’ve use either Cannellini Beans, Great Northern Beans or Garbanzo Beans.
How to serve beans and greens
This dish offers a ton of variation options. Keep it simple and serve as is as a simple side dish, over a bed of your favourite pasta noodles, rice or quinoa. You can also add more broth and serve it as an escarole soup. YUM! Serve with some vegan Parmesan Cheese or a sprinkle of nutritional yeast.
- 1 bag Gluten free pasta
- 3 Bunches fresh dark leafy greens escarole, chard, collard greens, kale, spinach
- 3 Tablespoons Olive oil
- 6-8 Garlic cloves minced
- Crushed red pepper flakes to taste
- 2 14.5 ounce Cans cannellini beans rinsed and drained
- 8-16 ounce vegetable broth more liquid will make it more like a soup
- Nutritional yeast to taste
- Sea salt and black pepper to taste
Bring a large pot of water to a boil, add a tsp of salt (optional) and pasta noodles. Follow directions on label for cooking time.
While noodles are cooking. In a large skillet sauté the escarole on medium heat with a splash of water for 5 minutes to par cook. You may need to do it in batches so as not to overload the pot. Drain and set aside.
- In the skillet. heat olive oil over medium high heat.
Add garlic cloves and crushed red pepper flakes to taste (the more you add the spicier it will be - I encourage you to at least add a little). Stir the garlic often until it is golden brown (don't let it burn or you'll have to start over again).
- Add the beans and broth to the pan. Cook for a couple minutes stirring frequently.
Add the dark leafy greens and reduce the heat to medium low. Cook for 10-15 minutes uncovered, stirring periodically.
Stir in noodles to the Greens and Beans and mix to combine. Taste and season with salt and pepper, more chili pepper flakes.
Serve immediately, add a sprinkle of nutritional yeast for a cheesy flavour.
Be sure to tag me on instagram @amandavs if you make these or any of my other recipes, I’d love to see your creations!