Ingredients
The following ingredients have 4 Servings
- 1 Tablespoon minced garlic
- ¼ cup lemon juice *
- ½ cup water (or broth)
- ¼ cup vegetable broth *
- 1 Tablespoon white miso *
- 3 Tablespoons nutritional yeast
- Pinch baking soda
- ½ cup hot pasta water
- 1 – 15.5 oz. can cannellini beans, drained and rinsed
- 3 to 4 cups collard greens, cut into strips
- 8 to 10 oz. ziti pasta (GF or pasta of choice)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
- ¼ to ½ teaspoon crushed red pepper flakes
- Vegan Parmesan Cheese
- Chopped parsley
- Red pepper flake
Instruction
- Fill a medium stock pot with water to boil the pasta. Once boiling put the pasta in the pot with a little sea salt. Cook according to package directions, until al dente.
- In the meantime, in a large ceramic/enamel lined Dutch oven/skillet (or similarly large stockpot) add the finely minced garlic and sauté over medium heat for one minute.
- Add the lemon juice, vegetable broth, water, and miso then increase the heat to a boil, then immediately lower to a simmer. Add the baking soda, stirring constantly, then add the Spice/Herb ingredients and nutritional yeast, stir well.
- Simmer for a few minutes, then add the collard greens, cannellini beans, and ½ cup of hot pasta water, simmer for a few minutes.
- Once the pasta is al dente, drain (retain some extra hot pasta water as you could possibly need some later) and rinse the pasta with cold water (to stop the cooking process and to remove excess starch). Shake to remove any excess water, then add the pasta to the lemony sauce mixture, stir to combine, and simmer for a few minutes to marry the flavors. If you want more liquid, then add a couple tablespoons of the reserved hot pasta water, if needed. Remove from the stove allow to sit undisturbed for 3 to 4 minutes to allow the pasta to absorb the flavors.
- Serve topped with Vegan Parmesan Cheese, some freshly chopped parsley and red pepper flakes.
