Thursday, November 14, 2013

White Bean Pasta with Fire Roasted Tomato Sauce








White Bean Pasta with Fire Roasted Tomato Sauce 
I’m so excited about this simple but packed full of flavor pasta. It’s definitely going to be a reliable friend here especially with the colder months now upon us. The combination of garlic and cracked red pepper with sea salt sautéed in the oil for a bit adds enormous flavor to the tomatoes. I recommend not sautéing the onions with the garlic, it changes the result, instead follow the recipe below cooking the onions in separate pan – it’s totally worth it. Even then this dish takes about 30 minutes. It’s a perfect weeknight dinner loaded with protein. This pasta is very spicy if you want less heat cut back on the cracked pepper.

Note:  the canned fire roasted tomatoes are chunky and for the sauce I wanted them crushed, so I added them to a blender just a bit to break them down. I think it’s worth it.

Note: If you haven’t tried using dried beans soaking them first for a few hours and then cooking them you may want to give it a try. It’s healthier than the canned ones and so rewarding. You can even make the beans ahead of time, freeze them and defrost when ready to use. For this dish I soaked the beans when waking up, in the afternoon I cooked them for 45 minutes then used in this pasta dish. Yep it’s that easy!


Serves 4

Ingredients
1 diced medium onion
3 cloves minced garlic
Coconut or olive oil
½ to ¾ tsp Sea salt – I used 3/4
½ tsp red pepper flakes or ¼ for less heat
28 oz can fire roasted tomatoes
1 tsp dried thyme
14 oz cannellini beans
1 cup veggie stock
10-12 oz Penne or other small pasta - I used 8 whole grain pasta w/ sprouted wheatgrass 
Spinach fresh

Note: use brown rice pasta if gluten intolerant

Method
1. In a medium pot sauté the onions in 2 tsp oil for 5 minutes on medium heat with pinch of sea salt – set aside when done when soft transfer to a bowl and set aside

2. Using the same pot add 1 tbsp oil, the garlic, sea salt and cracked red pepper, stir for 30 seconds to 1 minute not to burn the garlic. Add the crushed tomatoes and thyme stir well and simmer for 10 minutes, add the sautéed onions, veggie stock and beans, stir well and simmer 5 minutes.

3. Cook the pasta al dente

Plating
Add the pasta, handful of fresh spinach and top with the tomato bean sauce. The spinach will wilt from the heat.

Enjoy!

No comments :

Post a Comment

Note: Only a member of this blog may post a comment.