Pasta Fagioli

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Pasta fagioli is a classic Italian soup combining hearty white beans and pasta in a savory tomato broth with fresh thyme and a hint of garlic. It makes a perfectly filling dinner and reheats well for lunch the next day.

Pasta Fagioli

Adapted from a recipe by Chloe Coscarelli

Ingredients:

2 tbsp. olive oil
1 small onion, finely chopped
1 large carrot, peeled and finely chopped
2 cloves garlic, minced
3 cups vegetable broth
3/4 cup water
4 ounces tomato sauce (or leftover spaghetti/pizza sauce)
2 cups cooked cannellini beans
1 tbsp. fresh thyme, chopped ( or 1 tsp dried)
1 tsp. sea salt
1/2 cup pasta shells or other small dried pasta, cooked and cooled

Method:

Saute onion and carrot in olive oil over medium heat until soft, about 7 minutes. Add garlic and sauté another 30 seconds, until fragrant. Add broth, water, tomato sauce and thyme. Bring to boil and simmer, uncovered for 20 minutes. Add beans and pasta and simmer until heated through. Season to taste with salt and pepper.

Vegan Baked Ziti

 

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This recipe is more about method than it is about the ingredients. You could simply layer sauce, pasta and and some kind of dairy-free cheesy substance and bake. Or you could kick it up a notch like I have done in this particular version.

First, start with your favorite marinara. Then find a good cheesy sauce or vegan cheese substance you like. Here’s the special part:

Cook your pasta in nice sea-salted water. The water should taste salty. While the pasta is cooking, heat a skillet at medium-high heat and add a generous quantity of olive oil.

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Thinly slice or chop several cloves of fresh garlic and add them to the hot oil, letting them sizzle until they just start to turn golden. Don’t let them burn.

When the garlic turns golden, add a couple ladles of pasta water and let it boil with the garlic and oil until reduced by half. The starch in the pasta water will help add body to your sauce. Next, add a couple ladles of marinara and let that simmer 2 minutes or so.

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Now add the drained pasta, cooked at a firm al dente, not quite done. The pasta will finish cooking over the next few minutes of simmering in the sauce and absorb all that fantastic flavor!

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Now that your pasta has picked up all this tasty garlic broth and sauce,  you are ready to layer and bake.

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Baked, uncovered at 375 degrees, until heated through and whatever cheese substance you use is melted and/or picking up a bit of color to let you know it is ready.

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Finish with a bit of hemp seed parmesan and serve immediately to adoring dining companion(s)! You won’t regret taking this little extra step that works like magic for any pasta dish.

Basil-Spinach Pesto

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Yes, of course vegans can enjoy pesto!! I think it tastes even better without the cheese usually present in most traditional recipes. This recipe is pretty great because it stays green longer, due to the addition of fresh spinach! Great flavor and awesome with pasta and on pizza as well!

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Basil-Spinach Pesto

½ cup Olive oil
3 ounces Basil, fresh
½ bunch Spinach, fresh, Large handful
½ cup Walnuts, toasted
1 tsp. Lemon juice
3 cloves Garlic
¼ tsp. Sea salt
¼ tsp. Black pepper

Method:

Pulse basil, spinach, nuts and garlic until well chopped, but still with texture. With machine running, drizzle olive oil slowly to emulsify, scraping down the bowl as needed to blend well.

Stop the machine as soon as olive oil is incorporated. Add lemon juice and seasoning to taste. Run another second just until blended.

Serve immediately or store in airtight container, refrigerated. Adding a thin layer of olive oil on top, keeps the pesto green longer.

Servings/Yield: Yield: 1 1/2 cups

Source: avocadopest.com

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