Hi, I’m Kate. Today, we’re going to prepare cannellini & collards pasta (vegetarian) recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Cannellini & Collards Pasta (Vegetarian) Recipe
Cannellini & Collards Pasta (Vegetarian) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Cannellini & Collards Pasta (Vegetarian) is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have cannellini & collards pasta (vegetarian) using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Cannellini & Collards Pasta (Vegetarian):
- Take 8 oz, Pasta (Shell or Orecchiette)
- Take 4 cup, Vegetable Stock
- Take 1 tbsp olive oil
- Make ready 1 medium onion, chopped
- Prepare 3 garlic cloves, smashed and minced
- Make ready 1 tbsp worcestershire sauce (vegan if desired)
- Get 1.00 tbsp, Bacos
- Prepare 1 lb Collard Greens stripped and cut into strips
- Prepare 15.50 fluid ounce, Cannellini Beans
- Get 0.25 tsp(s), red pepper flakes
- Make ready 1 tsp., Kosher Salt
- Make ready 0.5 oz Pecorino or Vegan Parmesan
Steps to make Cannellini & Collards Pasta (Vegetarian):
- Put the pasta in a small bowl and cover with 1 1/2 cups of vegetable stock or water, stirring occasionally to make sure the pasta isn’t clumping together.
- In the bottom of a medium pot, heat the olive oil on medium-low, and add the onion with a small pinch of salt, sweating until translucent. Add the garlic, stirring, until fragrant, 1-2 minutes.
- Add the bacos, worcestershire sauce, red pepper flakes and cracked black pepper; cook briefly and stir to combine, 1 minute.
- Add the collard greens and stir until wilted. Add small amounts of vegetable broth as needed to prevent burning or sticking, allowing collards to absorb the flavors of the sautee. Then add the remaining broth and a big pinch of salt and black pepper. Increase the heat to high and bring to a boil, then reduce the heat to maintain an active simmer.
- Once simmering, Add the beans and cook, partially covered, until the liquid has reduced to about 1 cup and the greens are tender and silky, 40 to 45 minutes. Taste the greens and add more salt/pepper as needed. (You want it to be very well seasoned at this point, so the liquid and greens can season the pasta.)
- Add the pasta along with the soaking liquid and simmer, stirring constantly, until the pasta is al dente, 3 to 5 minutes.
- Remove from heat. Add the pecorino (or vegan parmesan), the butter (or margarine), and stir well to combine. Taste and add more salt, black pepper, and red pepper flakes if needed.
So that is going to wrap it up with this exceptional dish cannellini & collards pasta (vegetarian) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
