Rustic Tuscan White Bean Pasta

• Vegan

• Produce

  • 1 cup Bob's red mill great northern beans
  • 1 Enough water to cover beans by
  • 1 cup Great northern beans, cooked
  • 2 cups Kale/spinach
  • 1 (15oz can Tomatoes

• Pasta & Grains

  • 2 cups Pasta, gluten free
  • 1/2 cup Quinoa, cooked

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1 Salt & pepper

• Nuts & Seeds

  • 1/4 cup Cashew pieces, Raw

Found on simplyquinoa.com

Description

Ingredients

• 1 cup Bob’s Red Mill Great Northern Beans, soaked with 8 hours
• Enough water to cover beans by 1″
• 2 cups gluten-free pasta
• 1 (15oz) can diced tomatoes
• 1 cup cooked great northern beans (save remainder for another time)
• 1/2 cup cooked quinoa
• 2 cups kale/spinach
• 1/4 cup raw cashew pieces
• 2 tablespoons nutritional yeast
• Salt & pepper to taste
• 1 cup Bob’s Red Mill Great Northern Beans, soaked with 8 hours
• Enough water to cover beans by 1″
• 2 cups gluten-free pasta
• 1 (15oz) can diced tomatoes
• 1 cup cooked great northern beans (save remainder for another time)
• ½ cup cooked quinoa
• 2 cups kale/spinach
• ¼ cup raw cashew pieces
• 2 tablespoons nutritional yeast
• Salt & pepper to taste

Directions

• After you’ve soaked and rinsed the beans, add them to a large pot with the water. Bring to a boil then cover and reduce to simmer for 40 – 60 minutes until the beans are tender but the skin is still intact. Drain beans in a fine mesh strainer. Run them under some cold water briefly and then transfer to a large bowl while you prepare the rest of the dish. Cook pasta according to package instructions or until al dente. Reserve ½ cup of the cooking liquid. In a large skillet, add pasta, ½ the can of tomatoes, beans, quinoa and greens. Saute with a bit of pasta water until greens have wilted and everything is heated through, about 3 – 5 minutes. Add a splash more of pasta if it begins to get dry. While the pasta and veggies are cooking, make the sauce by combining the remaining tomatoes, cashews nutritional yeast and ¼ cup the pasta water into a high powered blender. Blend on high until smooth and creamy. Transfer the sauce to the pan and cook for another few minutes until everything is evenly coated and warm. Season with salt and pepper and serve immediately.
• After you’ve soaked and rinsed the beans, add them to a large pot with the water. Bring to a boil then cover and reduce to simmer for 40 – 60 minutes until the beans are tender but the skin is still intact.
• Drain beans in a fine mesh strainer. Run them under some cold water briefly and then transfer to a large bowl while you prepare the rest of the dish.
• Cook pasta according to package instructions or until al dente. Reserve ½ cup of the cooking liquid.
• In a large skillet, add pasta, ½ the can of tomatoes, beans, quinoa and greens. Saute with a bit of pasta water until greens have wilted and everything is heated through, about 3 – 5 minutes. Add a splash more of pasta if it begins to get dry.
• While the pasta and veggies are cooking, make the sauce by combining the remaining tomatoes, cashews nutritional yeast and ¼ cup the pasta water into a high powered blender. Blend on high until smooth and creamy.
• Transfer the sauce to the pan and cook for another few minutes until everything is evenly coated and warm. Season with salt and pepper and serve immediately.
• After you’ve soaked and rinsed the beans, add them to a large pot with the water. Bring to a boil then cover and reduce to simmer for 40 – 60 minutes until the beans are tender but the skin is still intact.
• Drain beans in a fine mesh strainer. Run them under some cold water briefly and then transfer to a large bowl while you prepare the rest of the dish.
• Cook pasta according to package instructions or until al dente. Reserve ½ cup of the cooking liquid.
• In a large skillet, add pasta, ½ the can of tomatoes, beans, quinoa and greens. Saute with a bit of pasta water until greens have wilted and everything is heated through, about 3 – 5 minutes. Add a splash more of pasta if it begins to get dry.
• While the pasta and veggies are cooking, make the sauce by combining the remaining tomatoes, cashews nutritional yeast and ¼ cup the pasta water into a high powered blender. Blend on high until smooth and creamy.
• Transfer the sauce to the pan and cook for another few minutes until everything is evenly coated and warm. Season with salt and pepper and serve immediately.