Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cannellini & collards pasta (vegetarian). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cannellini & Collards Pasta (Vegetarian) is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Cannellini & Collards Pasta (Vegetarian) is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook cannellini & collards pasta (vegetarian) using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cannellini & Collards Pasta (Vegetarian):
- Take 8 oz, Pasta (Shell or Orecchiette)
- Make ready 4 cup, Vegetable Stock
- Prepare 1 tbsp olive oil
- Take 1 medium onion, chopped
- Make ready 3 garlic cloves, smashed and minced
- Make ready 1 tbsp worcestershire sauce (vegan if desired)
- Get 1.00 tbsp, Bacos
- Take 1 lb Collard Greens stripped and cut into strips
- Get 15.50 fluid ounce, Cannellini Beans
- Make ready 0.25 tsp(s), red pepper flakes
- Make ready 1 tsp., Kosher Salt
- Get 0.5 oz Pecorino or Vegan Parmesan
Instructions 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 this up for this exceptional food cannellini & collards pasta (vegetarian) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
