Recipe of Award-winning Cannellini & Collards Pasta (Vegetarian)

Hello everybody, it is John, welcome to our recipe site. 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’m gonna make it a little bit tasty. This will be really delicious.

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

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 cook that.

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

1. Prepare 8 oz, Pasta (Shell or Orecchiette)
2. Make ready 4 cup, Vegetable Stock
3. Take 1 tbsp olive oil
4. Get 1 medium onion, chopped
5. Make ready 3 garlic cloves, smashed and minced
6. Prepare 1 tbsp worcestershire sauce (vegan if desired)
7. Prepare 1.00 tbsp, Bacos
8. Get 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. Get 1 tsp., Kosher Salt
12. Make ready 0.5 oz Pecorino or Vegan Parmesan

They are also a good source of B. Cannellini Bean Recipes. this link is to an external site that may or may not meet accessibility guidelines. 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.

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.

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. Find here warm soups, salads, pasta with cannellini, dips and more ideas featuring these white beans. Originally from Italy, cannellini beans are quite popular in the U. You can buy cannellini beans dried or canned - borlotti beans make a good replacement if you can't find them.

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