Rapini and white-bean pasta

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Rapini and white-bean pasta

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Ingredients

Adjust Servings:
1 bunch Rapini
1 can Navy beans
1 pack gluten-free short Pasta I used penne. Other good options are macaroni or half pipes
1 pinch Rock salt
2 tablespoons Olive oil
1/4 teaspoon Chili pepper
1 teaspoon Savory Alternatively, you can use oregano
1/2 teaspoon Fennel seeds
1 tablespoon Garlic paste
1 teaspoon red Dried onion
2 tablespoons grated Non-dairy Parmesan-like cheese
To taste Salt and pepper

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Features:
  • Gluten-Free
  • Kid-Friendly
Cuisine:

Prepare to fall in love with rapini with this pasta dish that well balances the bitterness of the greens with the sweet taste of white beans in a fragrant herb sauce.

  • 15 minutes
  • Serves 6
  • Easy

Ingredients

Directions

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Rapini have a bitter taste that not all people like: this recipe counterbalances the rapini’s bitterness with the sweet flavor of white beans, aromatic spices, and a pinch of chili pepper.

To prepare it, bring a large pot of water to the boil. In a cocotte, heat the oil with the spices. Cook for 30 seconds and then add the beans.

Add the rapini to the boiling water and cook for 2 minutes, until they’re bright and crispy. Then, drain and transfer to the cocotte together with the beans. Add the pasta to the pot of water you have used for the rapini and cook by following the instructions on the package. Any type of short pasta will do.

When the pasta is ready, drain and transfer to the cocotte. Mix well, sprinkle with vegan cheese, and serve. Enjoy hot!

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Steps

1
Done
5 minutes

Chop the rapini

Heat a large pot of water. Add the rock salt, and bring to the boil. Chop the rapini, discard the end of the stems, and rinse well under running water.

2
Done
5 minutes

Cook the beans

In a cocotte, heat the oil, together with the garlic paste, chili pepper flakes, savory, fennel seeds, and drtied red onion. Cook for 30 seconds, until the spices release their scent. Add the beans in their water and stir.

3
Done
2 minutes

Cook the rapini

Add the rapini to the pot of water and cook for two minutes. They should become crispy and of a bright green color. Then, drain them and transfer to the cocotte with the beans.

4
Done
10 minutes

Cook the pasta

Use the boiling water in the pot to cook the pasta. The water will be of a greenish color, due to the rapini. Cook by following the instructions on the package. When 'al dente', drain and transfer to the cocotte. Stir well to combine, then adjust with salt and pepper to taste. Finally, sprinkle with grated vegan Parmesan-like cheese and stir again.

5
Done

Serve

Transfer your pasta to the serving dishes and enjoy hot! It keeps refrigerated for a couple of days in a closed container. To re-heat, put in a skillet with a little vegetable butter and stir until well warm.

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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