Drain, reserving
a small cup of pasta water.
Not exact matches
4 cloves
of garlic, peeled 4
small shallots, peeled 1
small bunch
of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3
cup / 80 ml extra virgin olive oil 1/3
cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot
pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne
pasta fresh thyme - and thyme flowers
9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2
cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2
cups chicken broth 1/2
cup small pasta (I used Gemelli) salt, to taste 2
cups baby spinach handful
of fresh basil, chopped freshly grated parmesan cheese (optional)
Ingredients 3 Tbsp olive oil 1
small onion, diced 1
small zucchini, diced (about 1/2
cup) 1
small yellow squash, diced (about 1/2
cup) 2
small carrots, diced 1 - 2 celery stalks, diced 1/3
cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch
of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3
cups hot
water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2
cups kale, finely chopped (tough stems discarded) 1/2
cup small pasta shape Pinch
of kosher salt, if needed
PASTA 3/4 lb linguine
of choice 2 tablespoons olive oil 4
cups small cauliflower florets (from about 1/2 a large head
of cauliflower) 4 - 5 cloves
of garlic, minced pinch
of chili flakes 1/2 teaspoon sweet paprika 1/2
cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3
cup raw cashews, soaked for at least 4 hours 1/2
cup filtered
water 1/2
cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1
cup quickie vegan parmesan, divided
Ingredients: 4
cups vegetable broth 1
cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1
small red bed pepper, chopped 2 cloves garlic, minced 1
small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces
pasta (campanella or penne) 1
cup white wine 1
cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
In another
small pot, bring several
cups of water to a boil and add
pasta.
Pour a few
cups of the
pasta water into a
smaller pot set over medium - low heat (you'll use this to poach the eggs), then drain the
pasta and asparagus in a colander and rinse in cold
water.