ROASTED TOMATO AND CANNELLINI BEAN PASTA RECIPE - (4.3/5)
Provided by mahto
Number Of Ingredients 7
Steps:
- In a large pot, cook pasta in boiling water until al dente. Set aside. In a medium pot, sauté garlic in vegetable stock or water over medium heat for 2-3 minutes. Stir in beans and tomatoes and simmer on low for about 20 minutes. Season to taste with salt, pepper and crushed red pepper flakes. Stir in pasta and serve.
PASTA, BEANS AND TOMATOES
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here is a more creative option to try.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course
Time 10m
Number Of Ingredients 6
Steps:
- Saute; a couple of cloves of chopped garlic in olive oil in a large, deep skillet over medium heat.
- Add 2 cups of chopped fresh or canned tomatoes and cook for 5 minutes, or until saucy; add 1.5 cups canned white beans (or about 1 cup of cooked beans) and heat until bubbly.
- Add a little more minced garlic, then a pound of cooked penne pasta.
- Add fresh basil and a bit more oil and serve.
PASTA WITH TOMATOES AND BEANS
This pasta is one reason I always keep a few cans of tomatoes and cannellinis in my pantry. Beans contribute protein to this pasta, which makes a great vegan dish if you serve it without the cheese.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, sauces and gravies, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
- When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 7 grams, Carbohydrate 92 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 738 milligrams, Sugar 6 grams
TOMATO AND CANNELLINI BEAN PASTA
I love pasta salads but am trying to steer away from ones that are dressed in mayo and this one from Super Food Ideas looks like a good one. Cooking time will depend on your pasta.
Provided by ImPat
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.
- Meanwhile, heat oil in a large, deep frying pan over medium heat and cook zucchini, stirring for 5 minutes or until just tender and then add garlic, cook for 30 seconds or until fragrant and then add tomatoes and cook, stirring for 2 to 3 minutes or until just starting to collapse.
- Add pasta, beans and lemon rind and season with salt and pepper and toss to combine.
- Divide between bowls and top with basil and parmesan and serve.
Nutrition Facts : Calories 503.1, Fat 6.6, SaturatedFat 1, Sodium 456.1, Carbohydrate 98.1, Fiber 19.8, Sugar 7.7, Protein 16.5
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans - then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs.
Provided by Tejal Rao
Categories dinner, easy, weeknight, beans, noodles, pastas, main course
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
- While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
- Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
ROASTED TOMATO AND WHITE BEAN STEW
This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.
Provided by Colu Henry
Categories dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
- When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
- When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
- Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
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