for a plant based diet
By Heather McDougall | January 9, 2014
This recipe is so easy to put together and can easily be doubled. I serve this with sautéed kale. I like this dish with a lot of garlic, but you can adjust this as you wish.
Roasted Tomato and Cannellini Bean PastaServes 4 to 6
Ingredients:
• ½ pound whole wheat or brown rice penne pasta
• 2 tablespoons low-sodium vegetable stock or water
• 6 – 8 cloves garlic, chopped
• 1 13.4-ounce box cannellini beans, rinsed and drained
• 1 15.5-ounce can fire roasted tomatoes
• salt and pepper to taste
• crushed red pepper flakes to taste
• 2 tablespoons low-sodium vegetable stock or water
• 6 – 8 cloves garlic, chopped
• 1 13.4-ounce box cannellini beans, rinsed and drained
• 1 15.5-ounce can fire roasted tomatoes
• salt and pepper to taste
• crushed red pepper flakes to taste
Instructions:
In a large pot, cook pasta in boiling water until al dente. Set aside.
In a medium pot, sauté garlic in vegetable stock or water over medium heat for 2-3 minutes. Stir in beans and tomatoes and simmer on low for about 20 minutes. Season to taste with salt, pepper and crushed red pepper flakes. Stir in pasta and serve
