After being asked where I get my protein, I’m usually asked where vegans get their calcium. From beans and greens, of course! This recipe fits my at-least-4-colors at every meal rule (green kale, brown mushrooms, white shallots, red sun-dried tomatoes, and black olives), but it also follows Dr Fuhrman’s G-BOMBS plan (greens, beans, onions mushrooms – berries and seeds will have to wait for another meal). I didn’t make it with any plan in mind though – I just knew the combination would taste good! Contributed by Dianne Wenz, from VeggieGirl. Photos by Hannah Kaminsky.
Serves: 4 to 6
- 12 ounces pasta (I used Trader Joe’s gluten-free penne)
- 1 tablespoon olive oil
- 1 shallot, diced
- 2 cups button or baby bella mushrooms, sliced
- 1 teaspoon sea salt, divided
- ½ cup sun-dried tomatoes, cut into thin strips
- 1 ½ cup cooked white beans such as cannellini or navy beans
- 1 bunch kale, chopped
- 1 cup raw cashews, soaked for 2 hours, drained and rinsed
- 2 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 1 ½ cups vegetable broth or water
- ¼ cup kalamata olives, chopped, optional
Cook pasta according to directions. Drain and set aside.
Meanwhile, heat oil in large pan over medium-high heat. Add shallots and cook for about 5 minutes, until they begin to caramelize.
Add mushrooms to the pan along with half of the salt and continue cooking for about 10 minutes, until the mushrooms are fragrant and release their liquid.
Add the sun-dried tomatoes, beans, and kale to the pan and cook until the kale is wilted and slightly tender, about 3 minutes.
While the vegetables are cooking, mix the cashews, lemon juice, nutritional yeast, broth or water and remaining salt together in a blender. Blend until smooth and creamy.
Stir the pasta, vegetables and beans and cashew cream together. Divide among plates and top with the chopped olives, if using.