Pasta with White Beans {Vegan}

Pasta with White Beans {Vegan}

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I got home late Monday night and on Tuesday morning I realized we were in serious need of groceries.  I worked with what I had on hand:  I enjoyed a piece of toast with Earth Balance and nutritional yeast for breakfast and dipped some raw green beans and snap peas in humus for lunch. By late afternoon I was craving cooking time in the kitchen so I scoured the cupboards and came up with this. I heated up avocado oil in the pressure cooker and added minced garlic, a bay leaf and dry, small white navy beans (rinsed and drained) and just enough water to cover the beans. I cooked them at pressure for 16 minutes and allowed for a natural release.  As the beans were finishing up I made some pasta that I found at Whole Foods a couple of weeks ago. I cooked it for 12 minutes. In the meantime, I seasoned the perfectly done beans with the juice of half a lemon and a bit of iodized sea salt.  I drained the pasta, added the beans and stirred in dried thyme.  I chopped up a head of romaine lettuce and a few raw green beans and tossed the salad in a simple dressing of lemon juice + Bragg’s Liquid Aminos. I served the pasta and beans with fresh ground pepper and a bit more thyme. Obviously you can make this even easier by simply using canned beans but, people, there is nothing like home-cooked beans! At 4pm I had not idea that by 5:30 I would be eating a fresh cooked bean + pasta dish! I have only used Presto brand pressure cookers (I have a 6 quart and a 4 quart) and I highly recommend the brand! I wanted to remember what type of pasta I used! It was delightful to get away!

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