Cannellini & Collards Pasta (Vegetarian)

Name: How to cook Cannellini & Collards Pasta (Vegetarian) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Lynne Cohen

Cannellini & Collards Pasta (Vegetarian)

A vegetarian riff off of Sohla El-Waylly's "Pasta, Greens, & Beans" Recipe, though original was not vegetarian. Extra flavor is imparted with onions, worcestershire sauce, and artificial smoke flavor from baco bits (which are soy derived). Original recipe at food52.com/recipes/84315-orecchiette-bacon-collards-cannellini-beans-recipe

Ingredient

Food ration :

4 people

Cooking time :

1 hour 30 minut

oz, Pasta (Shell or Orecchiette)

cup, Vegetable Stock

1 tbsp

olive oil

medium onion, chopped

garlic cloves, smashed and minced

1 tbsp

worcestershire sauce (vegan if desired)

1.00

tbsp, Bacos

1 lb

Collard Greens stripped and cut into strips

15.50

fluid ounce, Cannellini Beans

0.25

tsp(s), red pepper flakes

tsp., Kosher Salt

0.5 oz

Pecorino or Vegan Parmesan

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

Add the bacos, worcestershire sauce, red pepper flakes and cracked black pepper; cook briefly and stir to combine, 1 minute.

* Step 4

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.

* Step 5

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.)

* Step 6

Add the pasta along with the soaking liquid and simmer, stirring constantly, until the pasta is al dente, 3 to 5 minutes.

* Step 7

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.

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