(9 votes, average: 4.56 out of 5)
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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.
Ingredients
Scale
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
Instructions
- Fill a medium pot about two-thirds full of water, cover, and bring to a boil.
- 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.
- In a large sauté pan, heat olive oil and sauté onion and garlic for 5 minutes.
- 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.
- 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.
- Stir in cooked pasta.
- 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
