Cannellini And Spinach Pasta Dinner Vegan Recipes

SAUTEED CANNELLINI WITH SPINACH AND GARLIC

Steps:

• Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
• Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.

CANNELLINI BEANS, SPINACH, TOMATOES AND PASTA

Steps:

• Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
• Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
• Add drained spinach and combine well with onion and garlic.
• Stir in tomatoes.
• Stir in one can beans with their liquid.
• Liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. Stir them into the rest of the dish.
• Simmer for 5 minutes to thicken, making sure it doesn't stick.
• Add chicken broth a little at a time until you get the thickness you like. It should be thick, but thin enough to coat pasta.
• Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
• Serve over hot pasta with grated Parmesan cheese. You can add a little heat with some red pepper flakes.

VEGAN GNOCCHI WITH PESTO, SPINACH, AND CANNELLINI BEANS

Steps:

• Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
• Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.
• Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.

CANNELLINI AND SPINACH PASTA DINNER (VEGAN)

Steps:

• Cook the PASTA according to the box directions in salted boiling water, preferably firm or al dente. Drain into a large serving bowl.
• Make the SAUCE by whisking the tomato paste and sauce in a bowl together. Add the oil and garlic and whisk together again, then all the dry spices. Mix into the pasta.
• VEGGIES: Rise and drain the cannellini. In a medium saucepan, heat the oil and brown the garlic, then add the cannellini and stir around with a wooden spoon and make sure they cook evenly. Add a couple shakes of Italian seasoning (your own or a storebought mix), so the beans absorb it.
• Throw in the spinach bit by bit-- don't put it in all at once or it won't cook right.
• Season it generously with the Italian seasoning as spinach absorbs flavorings well as it cooks in the olive oil.
• As you add the rest of the spinach, you might need to add a little more oil if it's not getting enough.
• Continue cooking until the cannellini are tender and the spinach has wilted and absorbed enough seasoning.
• Mix with the pasta and sauce-- dinner's done!