Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, cannellini & collards pasta (vegetarian). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Cannellini & Collards Pasta (Vegetarian) is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Cannellini & Collards Pasta (Vegetarian) is something which I have loved my whole life. They’re nice 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 cook that.

The ingredients needed to make Cannellini & Collards Pasta (Vegetarian):

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

Instructions 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.

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