Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, cannellini & collards pasta (vegetarian). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Cannellini & Collards Pasta (Vegetarian) is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Cannellini & Collards Pasta (Vegetarian) is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have cannellini & collards pasta (vegetarian) using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cannellini & Collards Pasta (Vegetarian):

1. Prepare oz, Pasta (Shell or Orecchiette)
2. Make ready cup, Vegetable Stock
3. Make ready olive oil
4. Prepare medium onion, chopped
5. Make ready garlic cloves, smashed and minced
6. Get worcestershire sauce (vegan if desired)
7. Take tbsp, Bacos
8. Prepare Collard Greens stripped and cut into strips
9. Get fluid ounce, Cannellini Beans
10. Get tsp(s), red pepper flakes
11. Make ready tsp., Kosher Salt
12. Get Pecorino or Vegan Parmesan

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Instructions to make Cannellini & Collards Pasta (Vegetarian):

1. Put the pasta in a small bowl and cover with 1 1/2 cups of vegetable stock or water, stirring occasionally to make sure the pasta isn’t clumping together.
2. In the bottom of a medium pot, heat the olive oil on medium-low, and add the onion with a small pinch of salt, sweating until translucent. Add the garlic, stirring, until fragrant, 1-2 minutes.
3. Add the bacos, worcestershire sauce, red pepper flakes and cracked black pepper; cook briefly and stir to combine, 1 minute.
4. Add the collard greens and stir until wilted. Add small amounts of vegetable broth as needed to prevent burning or sticking, allowing collards to absorb the flavors of the sautee. Then add the remaining broth and a big pinch of salt and black pepper. Increase the heat to high and bring to a boil, then reduce the heat to maintain an active simmer.
5. Once simmering, Add the beans and cook, partially covered, until the liquid has reduced to about 1 cup and the greens are tender and silky, 40 to 45 minutes. Taste the greens and add more salt/pepper as needed. (You want it to be very well seasoned at this point, so the liquid and greens can season the pasta.)
6. Add the pasta along with the soaking liquid and simmer, stirring constantly, until the pasta is al dente, 3 to 5 minutes.
7. Remove from heat. Add the pecorino (or vegan parmesan), the butter (or margarine), and stir well to combine. Taste and add more salt, black pepper, and red pepper flakes if needed.
8. Ready to serve and ENJOY!

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