Beans and macaroni is a delicious and adaptable formula that can be used for countless kinds of plant-based dinners!
with Exhausted Moving around, this is a particularly good time for a relaxed, adaptable meal template.
This vegan vegetable and vegetable pasta is an impromptu interpretation of a reliable “green, beans, grain” recipe. Here, beans and vegetables are what you want, and pasta is grains.
I can’t get enough of this dinner now. It satisfies my cravings for comfort foods during the pandemic and at the same time satisfies my cravings for nutrients.
Pasta is also a favorite carrier of toppings and seasonings.mine Parmesan cheese with cashew nuts Is folded into the recipe itself. In most cases, I just added more content as decoration.However, if paired with vegan feta cheese, roasted pine nuts or A series of other interesting toppings.
Most importantly, this kind of pasta can be prepared quickly. It requires very little planning to become a perfect meal during these confusing times.
Usually, my preparations before meals are very organized. Not so much recently. I am studying and I feel completely distracted and can still eat well.
Why beans and vegetables are the perfect pasta
It is not difficult to like pasta dinner. The pasta is rich in fillings, pleasant, and cooks quickly.
Beans and macaroni are a good example of how the added protein and certain vegetables can quickly turn macaroni into a great meal.
Most wheat pasta contains some kind of protein, but it is not enough as a high-quality protein source.Here, beans help expand plant protein eating. At the same time, they add fiber, calcium (depending on beans) and iron.
At the same time, green increases all the nutrient density Green leafy vegetables are famous. These include vitamins A, C, K and vitamins in the B group, phytonutrients related to disease prevention, fiber and calcium.
In the end, beans and vegetables quickly transformed the meal into Power Board. Green leafy vegetable salad is a good addition to this dish and will make it more satisfying. However, you don’t have to provide services for complex aspects to make it feel good.
It is easy to traverse the ingredients of beans and green pasta. They are in no particular order:
Choose your favorite beans and run it! This dish can be used with any of the following:
- White beans (Navy, Northern Prairie or cannellini)
- Black beans
- Pinto beans
- Cranberry Beans
- Kidney Beans
- Giant Bean
- Lima beans
I use 1 1/2 cups of cooked beans for the dish, which is equivalent to the equivalent you find in a 14.5 ounce can of beans. If you are cooking from scratch, you can simply use 1 1/2-2 cups in total.
Once again, there are many good choices here. I used the following method to make (and like) this recipe:
- Dinosaur Kale
- Loose leaf cabbage
- scar worm
- Broccoli flower
Swiss chard, beet green and mustard green are other options. You can be a little more flexible in the amount of greens used. I would say that any of these options can use a combination of standard sizes.
Before adding fruits and vegetables, make sure to wash, dry and chop them.
Although beans and minestrone do not contain any cream, the taste is still satisfactory. The soup is part of the recipe that helps create flavor. I use vegetable soup most of the time, but vegan chicken soup is also fine.
I also like to cook pasta with white wine. It helps to establish some flavor and exudes a wonderful aroma when the pasta is cooked. I use half a cup. If you don’t have white wine at home or don’t want to drink white wine, it’s no big deal.
Vegan Parmesan cheese is also the key to delicious pasta without too many ingredients.
Don’t forget the pasta in this pasta meal! Use the pasta of your choice. I usually stack some shapes in the pantry for fun: trumpet, casarecce, radianti, reginetti, fusilli, orechiette, macaroni, etc.
Prepare, store and reheat
If you wash/cut vegetables and cook (or rinse) the beans in advance, you can speed up the preparation of beans and pasta.
I think this special pasta tastes best after cooking. However, since I live alone, I usually have leftovers. well! You can store pasta in an airtight container in the refrigerator for up to four days.
When I feel lazy, I reheat the pasta in the microwave, but when I splash a little vegetable soup in a pot or pan, it will taste better.
Choose your toppings
Although simplicity is part of what I like about this meal, I am not opposed to using it with some interesting toppings. Here are my 15 favorites:
- Roasted pine nuts
- Fresh chopped herbs
- Mayonnaise or satan bacon
- Cashew Cheese
- Caramelized onions
- Vegetarian sausage, thinly sliced or shredded
- Sun-dried tomatoes
- Nutritional Yeast
- Vegan minced beef
- lemon peel
- Dried tomatoes
- Toasted breadcrumbs
Other beans and green food
If you want the idea of making a simple meal with beans and vegetables, but not this kind of pasta, then there are many other options. I plan to arrange many meals around vegetables, beans and grains. Here are some favorites:
Yield: 4 Share
- 8 ounce Pasta of choice
- 3 Tablespoon olive oil
- 1 piece Green onions, chopped (Use 1/3 cup chopped onion instead)
- 3 Cloves minced garlic
- 1 piece Selected bunch of vegetables, such as broccoli, rape, kale, kale or bulb vegetables, stalks, washed, dried and chopped
- 1/2 cup White wine (optional)
- 1 piece cup vegetable soup
- 1 1/2 cup Cooked beans (1 14.5-ounce can, drain and rinse)
- 3 Tablespoon Cashew Parmesan Cheese (Instead of store-bought vegan Parmesan cheese)
- 1 piece teaspoon Coarse salt Add extra salt and seasoning
- Freshly ground black pepper or a pinch of crushed red pepper powder, to taste
- Squeeze fresh lemon juice (optional)
- Optional toppings (See list above)
Bring a large pot of salted water to a boil. Add pasta. Cook according to the instructions on the package until the pasta is soft but still slightly curved. Drain the pasta.
When cooking pasta, heat oil in a large, deep frying pan over medium heat. Add shallots. Cook for two minutes, stirring constantly. Add garlic and stir well. Add a small amount of greens and stir while stirring.
When the green has faded a little (about a minute), add the white wine. Cook and stir the vegetables for about 3 minutes, or until the white wine has reduced a lot (if you omit the wine, you can skip this step). Add the broth to the frying pan.
Bring the broth to a boil and reduce the heat to a low level. Cook the vegetables for another 5-10 minutes, or until the vegetables are tender. The cooking time depends on the type of vegetables you choose.
Put the beans in the frying pan and then add the cooked pasta. Stir and heat everything. Then, add vegan Parmesan cheese and pepper to taste. If necessary, add a little lemon juice. Serve immediately.
The cold winter may feel very long. I think this is especially true this year.
However, nourishing food is a kind of balsam. It warms us, makes us feel comfortable, and helps us cope with the cold. Friends, I hope you can get more satisfaction from this simple pasta like me.