Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cannellini & collards pasta (vegetarian). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Cannellini & Collards Pasta (Vegetarian) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Cannellini & Collards Pasta (Vegetarian) is something that I’ve loved my entire life.

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To begin 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):

1. Prepare oz, Pasta (Shell or Orecchiette)
2. Get cup, Vegetable Stock
3. Prepare olive oil
4. Make ready medium onion, chopped
5. Get garlic cloves, smashed and minced
6. Make ready worcestershire sauce (vegan if desired)
7. Make ready tbsp, Bacos
8. Make ready Collard Greens stripped and cut into strips
9. Prepare fluid ounce, Cannellini Beans
10. Make ready tsp(s), red pepper flakes
11. Make ready tsp., Kosher Salt
12. Prepare Pecorino or Vegan Parmesan

Cannellini beans are large white beans that, when cooked, have a creamy texture and mild flavor. They are also a good source of B. Fennel and butternut squash stew with cannellini beans. Cannellini Bean Recipes. this link is to an external site that may or may not meet accessibility guidelines.

Steps to make Cannellini & Collards Pasta (Vegetarian):

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.
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.
3. Add the bacos, worcestershire sauce, red pepper flakes and cracked black pepper; cook briefly and stir to combine, 1 minute.
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.
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.)
6. Add the pasta along with the soaking liquid and simmer, stirring constantly, until the pasta is al dente, 3 to 5 minutes.
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.

Fennel and butternut squash stew with cannellini beans. Cannellini Bean Recipes. this link is to an external site that may or may not meet accessibility guidelines. Cannellini Beans amazing benefits includes enhancing cardiovascular health, a good source of protein, combating cancer cells, enhancing cognitive function, boosting and maintaining energy, helps blood. Canned cannellini should be thoroughly rinsed before using. Dried cannellini should be soaked before cooking, both to speed cooking time and to reduce any gas-causing tendencies.

So that’s going to wrap it up for this special food cannellini & collards pasta (vegetarian) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!