Recipe of Ultimate Cannellini & Collards Pasta (Vegetarian)

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Award-winning Cannellini & Collards Pasta (Vegetarian). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Cannellini & Collards Pasta (Vegetarian), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cannellini & Collards Pasta (Vegetarian) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cannellini & Collards Pasta (Vegetarian) is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cannellini & Collards Pasta (Vegetarian) estimated approx 1 hour 30 minut.

To begin with this recipe, we must first prepare a few components. You can have Cannellini & Collards Pasta (Vegetarian) using 12 ingredients and 7 steps. Here is how you cook it.

A vegetarian riff off of Sohla El-Waylly's "Pasta, Greens, & Beans" Recipe, though original was not vegetarian. Extra flavor is imparted with onions, worcestershire sauce, and artificial smoke flavor from baco bits (which are soy derived). Original recipe at food52.com/recipes/84315-orecchiette-bacon-collards-cannellini-beans-recipe

Ingredients and spices that need to be Make ready to make Cannellini & Collards Pasta (Vegetarian):

1. 8 oz, Pasta (Shell or Orecchiette)
2. 4 cup, Vegetable Stock
3. 1 tbsp olive oil
4. 1 medium onion, chopped
5. 3 garlic cloves, smashed and minced
6. 1 tbsp worcestershire sauce (vegan if desired)
7. 1.00 tbsp, Bacos
8. 1 lb Collard Greens stripped and cut into strips
9. 15.50 fluid ounce, Cannellini Beans
10. 0.25 tsp(s), red pepper flakes
11. 1 tsp., Kosher Salt
12. 0.5 oz Pecorino or Vegan Parmesan

Instructions to make to make Cannellini & Collards Pasta (Vegetarian)

1. Put the pasta in a small bowl and cover with 1 1/2 cups of vegetable stock or water, stirring occasionally to make sure the pasta isn’t clumping together.
2. In the bottom of a medium pot, heat the olive oil on medium-low, and add the onion with a small pinch of salt, sweating until translucent. Add the garlic, stirring, until fragrant, 1-2 minutes.
3. Add the bacos, worcestershire sauce, red pepper flakes and cracked black pepper; cook briefly and stir to combine, 1 minute.
4. Add the collard greens and stir until wilted. Add small amounts of vegetable broth as needed to prevent burning or sticking, allowing collards to absorb the flavors of the sautee. Then add the remaining broth and a big pinch of salt and black pepper. Increase the heat to high and bring to a boil, then reduce the heat to maintain an active simmer.
5. Once simmering, Add the beans and cook, partially covered, until the liquid has reduced to about 1 cup and the greens are tender and silky, 40 to 45 minutes. Taste the greens and add more salt/pepper as needed. (You want it to be very well seasoned at this point, so the liquid and greens can season the pasta.)
6. Add the pasta along with the soaking liquid and simmer, stirring constantly, until the pasta is al dente, 3 to 5 minutes.
7. Remove from heat. Add the pecorino (or vegan parmesan), the butter (or margarine), and stir well to combine. Taste and add more salt, black pepper, and red pepper flakes if needed.

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