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Recipes Around the World International Vegetarian Union
Vegan Pasta Recipes
Contributed by Vegetarians and Vegans from around the world
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Pasta with Greens and White Beans
From: Susan Voisin

I don't know if you'd consider this low in ingredients, but it's very good made with collard greens: Yield: 5 servings

  • 1 1/2 lb Greens, washed but not dried
  • 2 Tbs Olive oil
  • 6 cloves Garlic
  • 1/4 tsp Crushed red pepper flakes
  • 1/3 cup Vegetable stock or water mixed with 1 tsp. broth powder
  • 1 1/2 cup Cooked cannellini or other white beans, rinsed & drained
  • 1/4 tsp Salt
  • 12 oz Uncooked pasta--penne, ziti, etc.
  • Salt & ground pepper to taste
  • 2 T Soy Parmesan (opt.)
Bring 3 quarts of water to boil.
Prepare greens by ripping leaves off stems.

Tear or cut leaves into bite-size pieces.
You should have about 12 cups.

Heat oil in large skillet over med-high heat.
Add garlic and red pepper flakes; saute for 2 minutes.
Stir in greens and stock; cover pan.
Cook until greens are wilted and tender yet still bright green, about 7 minutes.
Gently stir in beans and salt; keep warm.

While greens are cooking, drop pasta into boiling water; cook until al dente, about 10 minutes.
Drain; stir into greens mixture.
Top with soy cheese if using.

Per 1 1/2 cup serving: 475 calories, 20 g. protein, 7 gr fat