Pasta with White Bean Sauce and Chard
Chard is a beloved kitchen-garden vegetable in Italian cuisine. Combined with white beans and tomatoes, this stick-to-your-ribs pasta dish will satisfy the heartiest of appetites.
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Italian / vegan
10 to 12
any variety (Swiss, green, rainbow, ruby, etc.)
10 to 12
pappardelle, or other short flat shape
extra-virgin olive oil
quartered and thinly sliced
3 to 4
dry white wine
1 1/ 2 to 2
diced ripe tomatoes
or one 28-ounce can diced tomatoes
15- to 16-
can cannellini beans
drained and rinsed
dark raisins or currants
Salt and freshly ground black pepper to taste
Vegan Parmesan Cheez
Remove and discard the stems and coarse mid-ribs from chard leaves. Rinse the leaves and remaining stems well, then drain and coarsely chop them.
Cook the pasta according to package directions until al dente, then drain.
Meanwhile, heat the oil in a large skillet or steep-sided stir-fry pan. Add the onions and garlic and sauté over medium-low heat until the onion is golden.
Add the wine and chard. Cover and cook just until the chard wilts down, stirring once or twice, about 3 minutes.
Stir in the tomatoes, beans, and raisins. Cook just until everything is well heated through, about 4 to 5 minutes longer.
Combine the pasta with the chard mixture in a large serving bowl. Toss well, then season to taste with salt and pepper, and toss again. Serve, passing around vegan Parmesan for topping, if desired.
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