Recipe of Gordon Ramsay Cannellini & Collards Pasta (Vegetarian)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, cannellini & collards pasta (vegetarian). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Cannellini & Collards Pasta (Vegetarian) is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Cannellini & Collards Pasta (Vegetarian) is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook cannellini & collards pasta (vegetarian) using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Cannellini & Collards Pasta (Vegetarian):

1. Prepare 8 oz, Pasta (Shell or Orecchiette)
2. Take 4 cup, Vegetable Stock
3. Take 1 tbsp olive oil
4. Make ready 1 medium onion, chopped
5. Make ready 3 garlic cloves, smashed and minced
6. Take 1 tbsp worcestershire sauce (vegan if desired)
7. Prepare 1.00 tbsp, Bacos
8. Prepare 1 lb Collard Greens stripped and cut into strips
9. Make ready 15.50 fluid ounce, Cannellini Beans
10. Get 0.25 tsp(s), red pepper flakes
11. Take 1 tsp., Kosher Salt
12. Prepare 0.5 oz Pecorino or Vegan Parmesan

Steps to make Cannellini & Collards Pasta (Vegetarian):

1. Put the pasta in a small bowl and cover with 1 1/2 cups of vegetable stock or water, stirring occasionally to make sure the pasta isn’t clumping together.
2. In the bottom of a medium pot, heat the olive oil on medium-low, and add the onion with a small pinch of salt, sweating until translucent. Add the garlic, stirring, until fragrant, 1-2 minutes.
3. Add the bacos, worcestershire sauce, red pepper flakes and cracked black pepper; cook briefly and stir to combine, 1 minute.
4. Add the collard greens and stir until wilted. Add small amounts of vegetable broth as needed to prevent burning or sticking, allowing collards to absorb the flavors of the sautee. Then add the remaining broth and a big pinch of salt and black pepper. Increase the heat to high and bring to a boil, then reduce the heat to maintain an active simmer.
5. Once simmering, Add the beans and cook, partially covered, until the liquid has reduced to about 1 cup and the greens are tender and silky, 40 to 45 minutes. Taste the greens and add more salt/pepper as needed. (You want it to be very well seasoned at this point, so the liquid and greens can season the pasta.)
6. Add the pasta along with the soaking liquid and simmer, stirring constantly, until the pasta is al dente, 3 to 5 minutes.
7. Remove from heat. Add the pecorino (or vegan parmesan), the butter (or margarine), and stir well to combine. Taste and add more salt, black pepper, and red pepper flakes if needed.

So that is going to wrap this up with this exceptional food cannellini & collards pasta (vegetarian) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!