Meatless Monday- Pasta e Fagioli

Italian food has always been one of my favorites. I mean, seriously, who can resist a heaping plate of capellini smothered in robust tomato sauce and drizzled with olive oil? My mouth waters just thinking about it.

When I first adopted a vegan lifestyle, I quickly realized that Italian restaurants were more or less off limits: chicken, mozzarella, beef, mozzarella, veal, mozzarella, pancetta, mozzarella, mozzarella with extra mozzarella… {Gahh.} These places can inevitably become a vegan’s worst nightmare, yet it took me a long time to come to terms with this. Now when I’m craving Italian fare, I’m able to whip up a satisfying (cruelty-free) meal at home.

Learning how to prepare food from scratch wasn’t an overnight process, but it was absolutely worth the effort, and, as a result of this knowledge, I’m now able to recreate many of my former favorite meals in much healthier ways. In fact, one of the greatest benefits of preparing your own meals is that you have complete control over what goes into them and, perhaps more importantly, what stays out of them. (It should only take a once-over of the exhaustive list of ingredients plastered on most packaged foods for it to become startlingly clear that these products might, in fact, pose serious health risks.)

Before Miss P’s arrival, I often spent the entire weekend prepping food, in mass quantities, for the week ahead. With an increasingly mobile nine-month-old and several new business ventures underway, devoting that kind of time to our meals is no longer an option. Even so, I refuse to revert to highly processed foods, so, lately, I’ve been experimenting with dishes that are quick and simple to prepare, and let’s not forget, budget-friendly, because, let’s face it, in this single-income household, buying a $22 bag of Camu powder to round-off our green smoothies isn’t always practical.

This Meatless Monday, I’d like to share the recipe for one of our new favorites: Pasta e Fagioli. It couldn’t be any easier to prepare, and there’s a good chance the ingredients are already hanging around your kitchen just waiting to be turned into something delicious. As an added bonus, this beans and pasta dish is serious comfort food. Pair it with a colorful garden salad and a fresh loaf of crusty bread and you have yourself a restaurant-style Italian meal. Might I add that it’s also equally delicious the next day- that is, if you actually have leftovers.

Pasta e Fagioli

Pasta e Fagioli 8

Fresh Roma tomatoes, minced garlic, and Italian herbs cook down into a terrifically light sauce that pairs perfectly with hearty pasta (I like to use gluten free) and white beans. Top with a generous pour of white wine vinegar for a zing like no other. This is a fast, simple, and budget friendly – yet wholesome and satisfying dish. Perfect for summer!

Serves 6

Ingredients:

  • 2 tbsp Extra Virgin Olive Oil
  • 6 cloves garlic, minced
  • 1 cup vegetable stock
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp Celtic Sea Salt
  • a few dashes of fresh black pepper
  • 2 lbs. Roma tomatoes, diced medium
  • 2 tbsp White Wine Vinegar
  • 1/2 lb small tube pasta (I used Ancient Harvest Gluten Free elbows)
  • 15 oz can white beans (no salt added), drained and washed

Optional:

  • fresh parsley, chopped (to garnish)
  • parmesan cheese, shredded or grated
  • a sprinkle of nutritional yeast
Pasta e Fagioli 1

Make this mouthwatering beans and pasta dish when Roma tomatoes are in season!

To prepare:

Bring a large pot of water to a boil for the pasta. Warm olive oil in a second large pot over medium heat. Add garlic to the olive oil, and sauté until garlic becomes fragrant (about one minute). Add the tomatoes, vegetable broth, oregano, thyme, salt, and pepper. Bring to a boil, then lower heat to medium, cover, and continue to cook until tomatoes are broken down and sauce has reduced and thickened (about 30 minutes). While you’re waiting for the tomatoes to break down, cook pasta according to package directions making sure it remains al dente. Drain pasta and set aside. When sauce is done, add two tbsp of white wine vinegar and stir. Add pasta and beans. (I like to use a wooden spoon and mix gently to keep my pasta intact.) Simmer for 10-15 minutes to allow the flavors to come together.

Pasta e Fagioli 2

Pasta e Fagioli 4

photo

Miss P likes to help in the kitchen by emptying everything out of the cabinets while I cook.

Pasta e Fagioli 3

Pasta e Fagioli 8

…so delicious that I actually ate half of it before I remembered to take a picture.

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