Vegetarian pasta e fagioli

Name: Vegetarian pasta e fagioli
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 medium onion, finely chopped; 1 celery stalk, finely chopped; 1 carrot, peeled and minced; 1 garlic clove, minced; ½ teaspoon red pepper flakes; 1 tablespoon tomato paste; 1 tablespoon mushroom powder; 3 cups cooked beans - recommended: Rancho Gordo Royal Corona and/or Cranberry beans in their broth; 1 rosemary sprig; Salt and freshly ground pepper; 1 pound penne pasta or other tubular pasta; Pecorino or Parmesan cheese for serving

5 steps

Adapted from the Rancho Gordo Vegetarian Cookbook. This recipe is heavy on the pasta and light on broth. If you want to have a more “soupy” dish, definitely add more broth. The cheese on top, while optional, makes it shine!

Updated at: Thu, 17 Aug 2023 07:02:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories390 kcal (20%)

Total Fat4 g (6%)

Carbs73.4 g (28%)

Sugars3.8 g (4%)

Protein14.8 g (30%)

Sodium247 mg (12%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonextra-virgin olive oil

plus more for drizzling

1onion

medium, finely chopped

½ teaspoonred pepper flakes

1 tablespoontomato paste

1 tablespoonmushroom powder

3 cupsbeans

1 sprigrosemary

salt

freshly ground pepper

1 poundpenne pasta

or other tubular pasta

Pecorino cheese

or Parmesan, for serving

Instructions

Step 1

In a saucepan, warm the olive oil over medium heat. Add the onion, celery, carrot, and garlic; cook until the vegetables are soft and the on ion is just turning golden, about 5 minutes. Add the red pepper flakes, tomato paste, and mushroom powder. Cook until the paste is warmed and tomato and mushroom aromas fill the room, about 3 minutes.

Step 2

Add 4 cups of the bean broth-if you don't have 4 cups, make up the difference with water or vegetable broth-and rosemary; add salt and pepper to taste. Continue cooking at a gentle simmer until the liquid has reduced a bit, about 15 minutes (longer if you want a less soupy dish)

Step 3

Cook the pasta according to package directions; drain.

Step 4

Add the drained pasta and cooked beans to the vegetable mixture; mix well. Gently simmer for a few minutes to let the flavors mingle.

Step 5

Serve immediately with a splash of peppery extra-virgin olive oil. Pass a bowl of grated pecorino or Parmesan cheese for guests to help themselves.

View on Rancho Gordo

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