Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, cannellini & collards pasta (vegetarian). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Cannellini & Collards Pasta (Vegetarian) is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Cannellini & Collards Pasta (Vegetarian) is something that I have loved my entire life. They are nice and they look wonderful.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook cannellini & collards pasta (vegetarian) using 12 ingredients and 7 steps. Here is how you can achieve that.

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

1. Take 8 oz, Pasta (Shell or Orecchiette)
2. Get 4 cup, Vegetable Stock
3. Make ready 1 tbsp olive oil
4. Take 1 medium onion, chopped
5. Get 3 garlic cloves, smashed and minced
6. Take 1 tbsp worcestershire sauce (vegan if desired)
7. Make ready 1.00 tbsp, Bacos
8. Prepare 1 lb Collard Greens stripped and cut into strips
9. Get 15.50 fluid ounce, Cannellini Beans
10. Get 0.25 tsp(s), red pepper flakes
11. Take 1 tsp., Kosher Salt
12. Prepare 0.5 oz Pecorino or Vegan Parmesan

A wide variety of cannellini beans options are available to you, such as drying process, preservation process, and cultivation type. 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. Fennel and butternut squash stew with cannellini beans.

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.

Dried cannellini should be soaked before cooking, both to speed cooking time and to reduce any gas-causing tendencies. 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 are one of the most inexpensive high protein sources available in canned versions. Browse All Cannellini bean Recipes. white beans. white kidney bean. fazolia bean.

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