Sunday, December 30, 2012

Cavatelli with Mustard Greens & Creamy White Beans

Pasta is a great way to get a quick dinner on the table without sacrificing nutrition and flavor. I haven't had mustard greens in a while so I grabbed some to toss in with this pasta but really any dark, leafy green would work. 

One Year Ago Today Split Pea Soup with Tomatillo & Avocado

Two Years Ago Today Grilled Fingerling, Asparagus & Snow Pea Salad with Cannelini Red Pepper Cakes

White beans and mustard greens tossed in a simple vegan havarti sauce with garlic and red pepper flakes. Serve with any kind of small pasta like I did here.

Cavatelli with Mustard Greens & Creamy White Beans
serves 2
8 oz cavatelli pasta
2 tbl extra virgin olive oil
1 bunch mustard greens, stems removed, roughly chopped
4 garlic cloves, minced
1/4 tsp red pepper flakes
salt and pepper
1-15 oz can cannelini beans, drained and rinsed
1/4 cup diced vegan havarti, or other white cheese (Daiya brand makes a great havarti that melts perfectly)

Bring a pot of salted water to a boil and add the pasta. Cook 10-12 minutes or until al dente. Drain.
While the pasta is cooking, add olive oil to a saute pan and add all of the mustard greens. Toss to coat the leaves and wilt. Once the greens have wilted, add the garlic, red pepper flakes and season with salt and pepper. Once the garlic is fragrant and toasted, add the beans and cheese. Toss to melt the cheese then add the drained pasta.
Taste to add more seasoning if necessary and serve.

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