BEANS IN PASTA SAUCE RECIPES
PASTA AND BEANS: PASTA E FAGIOLI RECIPE | RACHAEL RAY ...
I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.
Provided by Rachael Ray : Food Network
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 BIG servings
Number Of Ingredients 17
Steps:
- Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
Nutrition Facts : Calories 365 calorie, FatContent 10 grams, SaturatedFatContent 2 grams, CholesterolContent 13 milligrams, SodiumContent 1101 milligrams, CarbohydrateContent 50 grams, FiberContent 9 grams, ProteinContent 18 grams, SugarContent 8 grams
VEGAN PASTA RECIPES - BBC GOOD FOOD
Tuck into a satisfying bowl of vegan pasta. Our veg-packed pasta salads, orzo, and spaghetti dishes are dairy-free, meat-free and totally delicious.
Provided by Good Food team
Number Of Ingredients 1
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This recipe for a vivid, vegetarian pasta sauce, made from blanched kale leaves and loaded with good olive oil and grated cheese, comes from Joshua McFadden, the chef at Ava Gene’s in Portland, Ore., and was inspired by Rose Gray and Ruth Rogers of The River Café in London. The technique is absurdly simple and quick from start to finish, but the result is luxurious and near-creamy. Feel free to play with the pasta shape, but no matter what you choose, be sure to let the blender run for a while at a powerful setting: You want the kale to completely break down into a smooth, bright, airy green puree.
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Reviews 4
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From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Calories 944 per serving
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