#29: Another Meatless Monday Dish! Pasta e Fagioli

Hearty, easy, and perfect for the fall.

Pasta e Fagioli

  • 1 T olive oil
  • 2 links Tofurkey sausage
  • 1 ½ T bottled minced garlic
  • 1 c water
  • 16 oz vegetable broth
  • 1 8 oz can no-salt tomato sauce
  • 1 c uncooked seashell pasta (about 4 oz)
  • 1 ½ t dried oregano
  • ¼ t salt
  • ¼ t white pepper
  • 2 15-oz cans cannellini (or other white) beans
  • Crushed red pepper (optional)

Heat the oil in a large saucepan over medium-high heat. Add the sausage and garlic and cook till brown. Remove from saucepan and set aside.

Add water, broth, and tomato sauce to saucepan; bring to a boil. Stir in pasta, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Add cooked sausage. Let stand 5 minutes. Garnish with red pepper if desired.

(Adapted from a Cooking Light recipe.)

Leave a Reply

Your email address will not be published. Required fields are marked *