Saturday, January 19, 2013

Bowties with Sausage, Cannellini Beans & Kale

I came across this recipe from Cooking Light that I decided to make vegan. I had all the ingredients in the house and used the thawed Field Roast Sausages that were in the frig. We loved this dish for the healthfulness, flavor and of course the superfood kale. The leftovers were also delicious!
  • 8 ounces uncooked bow ties (farfalle pasta)
  • 1/4 cup oil-packed sun-dried tomatoes
  • 1 Vidalia onion, chopped
  • 3 links Field Roast sausage (I used 2 chorizo and 1 italian, crumbled
  • 6 garlic cloves, minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper
  • 14 -ounces no-chicken chicken broth
  • 1/2 large bunch fresh kal, sliced
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • sprinkling of nutritional yeast for garnish and flavor

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.

Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes.

Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil and onion to pan; cook 5 minutes.

Add sausage and garlic; cook 4-5 until sausage starts to brown.

Add seasoning, pepper, and broth to pan.

Stir in kale; cover and simmer 5 minutes or until kale is tender.

Stir in pasta, reserved 1 cup cooking liquid, and beans.

Serve with a sprinkle of nutritional yeast. I wish we'd had some nice bread to soak up the juices, but we didn't   :-(              Enjoy!


Post a Comment