Pasta with Rapini, Fava, and Mushrooms

If you’ve spied fresh rapini and fava beans in the supermarket or farmers market, or you’ve tried growing these hearty vegetables in your own garden, here’s a simple way to showcase their rich, green, nutritious flavors: this Pasta with Rapini, Fava, and Mushrooms. Simply put a pot of pasta on to cook, while sautéing up a rich mix of rapini, fava beans, onions, garlic, mushrooms, white wine, oregano, and extra virgin olive oil, then toss it altogether into a rustic, easy plant-based meal in one! You can get this super easy, Italian-inspired, 8-ingredient recipe on the table in under 30 minutes. To make it even easier, serve your pasta right out of your sauté pan or skillet. This nutrient-rich meal is great as leftovers the next day too!

This recipe features the classic vegetable and cousin of common broccoli, rapini, which is also known as broccoli rabe or raab. It is darker green with more leaves and a deeper taste than traditional broccoli.

In addition, this recipe features sweet green fresh fava beans, which are commonly available in the spring and early summer in supermarkets, gardens and farmers markets. You can also find frozen fava beans in many grocery stores.

Pasta with Rapini, Fava, and Mushrooms

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(9 votes, average: 4.56 out of 5)
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4.6 from 9 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 29 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This easy recipe for an Italian-inspired Pasta with Rapini, Fava, and Mushrooms is completely plant-based (vegan); whip it up in under 30 minutes with only 8 ingredients.

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Ingredients

Scale 1x2x3x

Pasta:

• Boiling water
• 1 teaspoon extra virgin olive oil
• 12 ounces pasta, dried (shape as desired)
• ½ cup reserved pasta water

Rapini, Fava, and Mushrooms:

• 2 tablespoons extra virgin olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• ½ cup white wine
• 1 cup fresh (or frozen) shelled fava beans
• 8 ounces mushrooms, sliced
• 1 bunch (8 ounces) rapini, coarsely chopped
• 2 teaspoons oregano
• Salt and pepper (as desired)
• Reserved pasta liquid (as needed)

Toppings:

• ¼ cup Cashew Parmesan

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Instructions

1. Fill a medium pot about two-thirds full of water, cover, and bring to a boil.
2. Add olive oil, and pasta and reduce heat to medium. Cover and cook until al dente, according to package directions. Drain pasta, reserving ½ cup pasta water.
3. In a large sauté pan, heat olive oil and sauté onion and garlic for 5 minutes.
4. Add white wine and fava beans and sauté for an additional 8 minutes, until fava beans are beginning to get tender but are still firm.
5. Add mushrooms, rapini, oregano, salt and pepper (as desired), and ½ cup reserved pasta water. Sauté for about 4-6 minutes, until greens are tender, but bright green.
6. Stir in cooked pasta.
7. Sprinkle with Cashew Parmesan and serve immediately.

Notes

To make this recipe gluten-free, use gluten-free pasta.

• Prep Time: 10 minutes
• Cook Time: 19 minutes
• Category: Entree
• Cuisine: Italian, American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6 g
• Sodium: 110 mg
• Fat: 12 g
• Saturated Fat: 1 g
• Carbohydrates: 41 g
• Fiber: 6 g
• Protein: 11 g

For other plant-based pasta recipes, check out these:

Vegan Pasta with Creamy Spinach Ricotta Sauce
Pasta with Marinara and Roasted Vegetables
Fresh Fettuccini with Roasted Rosemary Vegetables