Pasta e Fagioli (Italian Pasta and Beans)
Pasta e fagioli means “pasta and beans” in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It’s vegan, too, as long as you don’t top it with cheese. FULL RECIPE:
Pasta with Beans and Tomato Sauce | NUTRITIOUS VEGAN MEAL PREP
An easy high protein and nutrient rich vegan meal prep recipe of pasta with beans and tomato sauce, which contains 4 servings. You find the ingredients in the description below. Both macronutrients and micronutrients are listed in the recipe. Enjoy :)
Ingredients:
(4 servings)
• Whole wheat pasta: 400 grams / 14.1 ounces
• Coconut oil / Vegan butter: ≈ 5 grams / 0.18
(optional)
• 1 diced onion: 160 grams / 5.6 ounces
• Grated or pressed garlic: 1 clove
• Pumpkin seeds: 80 grams / 2.8 ounces
• Kidney beans: 500 grams / 17.6 ounces
• Canned crushed tomatoes: 500 grams / 17.6 ounces
• Seasoning:
1 teaspoon salt
1 teaspoon basil
½ teaspoon black pepper
(add more and others if preferred)
• Spinach: ≈ 220 grams / 7.8 ounces
The nutrient content is based on uncooked ingredients. Different food brands, where the food comes from, cooking methods and more will affect the nutrient content and how well it gets absorbed by the body. Individuals also convert and absorb nutrients different (e.g. Vitamin A and the conversion your body makes of beta-Carotene, which is found in plants, to Retinol, which is found in animals and humans). The information should therefore be seen as very close estimates.
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Spaghetti with Rapini and Cannellini Beans
Spaghetti with rapini and cannellini beans is a standout dish and easy to make. While rapini is known to have a bitter taste, that’s what makes it so good. Pairing it with the right ingredients can make this dark leafy green vegetable your new favourite choice. I love the bitterness, but it’s not as bitter as you might think, so hop on the rapini train with me and try some other recipes I have with one of my favourite vegetables. This pasta dish is simple to make and is very filling with the addition of the cannellini beans, which also add a nice creaminess to the overall sauce. Give it a go!
RECIPE
SPAGHETTI WITH RAPINI, CANNELLINI BEANS & PARMIGIANO-REGGIANO
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
3 tbsp. Extra virgin olive oil
3 tbsp. Butter
2 cloves of garlic, thinly sliced
Chili flakes, to taste
1 can cannellini beans, drained and rinsed
Salt, to taste
Freshly cracked pepper, to taste
1 bunch rapini, finely chopped
Juice of ½ a lemon
1 lb Spaghetti, reserve pasta water
80g Parmigiano-Reggiano, finely grated
Method
1. In a large frying pan over medium heat, heat extra virgin olive oil and butter. Add garlic, chili flakes, beans and season with salt and freshly cracked pepper. Sauté until beans start soften and brown. One the beans have softened and browned a bit, mash half of the beans with a wooden spoon or fork. This will help create a creamy texture.
2. Cook the Spaghetti in a large pot of boiling salted water until al dente, according to package instructions. Reserve pasta water.
3. Add a ladle of pasta water to the pan with the beans, this will help create the sauce. Add rapini and sauté as it cooks down, just before adding the pasta add the juice of half a lemon. Remove pasta a couple minutes before al dente to finish cooking in the pan. Add pasta to the pan along with a ladle of pasta water and mix and toss to incorporate everything adding more pasta water if needed. Turn off heat and add Parmigiano-Reggiano a handful at a time while mixing and tossing. Finish with more Parmigiano-Reggiano (optional). Enjoy!
Until next time, ciao!
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Chapters
0:00 Intro
0:10 Prepping rapini and garlic (best friends forever)
0:51 Prepping cannellini beans
1:06 Grating Parmigiano-Reggiano
1:13 Cooking process
1:30 WHAT MAKES THIS RECIPE WORK
3:09 Tasting and goodbye
#rapini #spaghetti #cannellinibeans
One-Pot Pasta & White Beans
If you love one pot recipes, this one-pot pasta is for you! It makes a wonderful family meal ready in less than 15 minutes. It’s comforting, packed with fresh ingredients, protein, and it’s no fuss.
Full recipe ➡️
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Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit
Join Carla in the Test Kitchen as she make pasta e fagioli! The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.
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Check out the recipe here:
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Carla Makes Pasta e Fagioli | From the Test Kitchen | Bon Appétit
How to Make the Most Comforting Pasta e Fagioli
Test cook Lawman Johnson and host Bridget reveal the secrets to a perfect Pasta e Fagioli.
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