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Big John's Pastafazul "pasta e fagioli" (white, meatless version) Recipe

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This recipe for Big John's Pastafazul "pasta e fagioli" (white, meatless version) is from Cooking with Cheri & Nild, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 cloves garlic minced
1 chopped onion
Crushed red pepper flakes
Olive oil
2 14 ounce cans of cannellini (white kidney) beans
Water
Salt and freshly ground black pepper
Grated parmesan and/or Roman cheese
Loaf of crusty Italian bread
Directions:
Directions:
Cover the bottom of a pot with olive oil. Saute and stir in the garlic and onion for 8-10 minutes. Add salt and pepper to taste.

Add the beans with the liquid from the cans. Add ¼ teaspoon red crushed pepper flakes. Fill cans with water and add to the pot. Let brew for about 10 more minutes. Meanwhile, cook the pasta in salted boiling water. Drain and keep warm in a separate container.

Dole out some of the pasta into soup bowls and ladle the pastafazul on top of the pasta. Sprinkle with cheese to taste. Serve with a hunk of Italian bread so you can slurp up the juice. Tastes even better the next day!

You can add some spinach, chard or kale when it is cooking if you like.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This white pastafazul recipe came from Cambria's restaurant in Buffalo, NY. My dad loved this version and adapted it a bit to suit our family's tastes.

 

 

 

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