Enjoy delicious Marry Me Pasta & Beans, a whole food plant-based, gluten-free, and high protein meal option. Perfect for a healthy lifestyle.
Delicious and Nutritious Plant-Based Pasta Dish
One delicious and flavorful pasta dish that you can try making at home is a creamy white bean and spinach pasta. To start, sauté sweet bell pepper, fennel, garlic, tomato paste, and a blend of spices in a skillet before deglazing with white wine. Then, mix together cashew cream, plant-based yogurt, sauerkraut, and nutritional yeast to create a creamy sauce.
In a dutch oven, combine cooked pasta, white beans, broth, sun-dried tomatoes, spinach, lemon zest, and Dijon mustard. Add the veggie sauté and simmer until everything reaches the desired consistency. Finally, turn off the burner and stir in some fresh basil for a burst of flavor.
Say ‘I do’ to this delectable vegan dish: Marry Me Pasta & Beans!
Hello there welcome to Stevie’s earth-based kitchen I am Stevie today we are going to a dinner party and I wanted to make something that was easy to bring over and of course vegan so I thought how about taking marry meat chicken have you ever heard of Mary meat chicken it’s it’s this famous chicken dish from I think it’s like a mid-century dish and.
It’s usually like a chicken meal for two and it’s supposed to be so good that it incites a proposal but this is actually going to be a bean a marry me bean and pasta dish for several people and so I’m thinking about secretly calling it free love legums.
All right let’s get started okay we’re going to start by adding about a tablespoon of oil to a pan sautéing our vegetables and the recipe is down in the description box so this is a whole fennel bulb which I’ve chopped up pretty finely so we’re going to sauté this first with also a whole sweet red bell pepper and you could be creative with.
The veggies like my husband’s allergic to mushrooms so we don’t put mushrooms in it but you can put mushrooms in it you don’t have to put the fennel in it I like putting the fennel in it because it gives it kind of like a Sashi a Sashi flavor a sausage e flavor and I like to salt as I go add some pepper.
So I’m using about a package of kabaabi pasta this is gluten-free it’s bonsa I it’s my favorite I absolutely love it that might actually be more than a package but if it’s too much we’ll just separate it out and use it for later now we’re going to add our garlic this is about eight cloves of garlic being pretty generous with the.
Garlic if you don’t like a lot of garlic use less going to put in about a tablespoon of tomato paste maybe a little bit more maybe about a maybe about two tablespoons tomato paste is awesome for that Mammy.
Rich flavor oh that smells really good we can actually add our oregano about a That was supposed to be a teaspoon maybe it’s a little more some time teaspoon of thyme and a teaspoon of paprika normally I would use.
The smoked paprika um but I forgot to get it at the store but this is a Hungarian paprika and the flavor is really nice so once you have everything prepared the dish comes together pretty quickly okay now I’m going to add um some archo chopped up artichoke hearts this.
Is just something I thought I would Dad it’s it’s not really part of the marry me recipe but I thought it’d be fun okay I’m going to add a little bit more oil maybe we’re talking two tablespoons this is a dinner party it’s a special occasion we’re going to hang.
Out with friends which I can’t think of anything cooler than that so you know we’re going to have a little bit more oil than usual so good okay we’re going to put in about a half a cup of wine to the glaze it and turn down that heat a little bit we’re just going to let this.
Simmer next thing we need to do is make our the creamy aspect of the sauce because this this is really a non usually a non-vegan dish like the chicken obviously is not vegan and the cream sauce is made with a heavy cream but we’re going to be making it with ours with a cashew cream I soaked about a cup of cashews in water overnight and.
Then I drained them so that’s what this is right here and then we’re going to add a little bit of sauerkraut this is probably about a/4 cup of sauerkraut with juice this is going to give it a a Cheesy flavor a lot of people when they make vegan cheese um they add lactic acid like you can buy a lactic acid on Amazon well.
Srow is La lacto fermented so it already has it has lactic acid in it it’s actually a pretty cheap way to produce your lactic acid you know through fermentation um it’s really really easy to make sauerkraut it’s just cabbage and and salt and it produces lactic acid so so I I think I have a video where I where I make.
Sourkraut and if I do I will link to it up here so we’re going to add our cashews to the blender with our sauerkraut about 1/4 cup of nutritional yeast or nooch about a cup of water oh I forgot to reserve the water I’m kind of rushing because I need.
To get this dinner done because we have to go and I just oh it’s okay we’ll fix it we might not need it at all it might be fine so I made these beans they’re homemade beans they’re calini and some butter beans cuz that’s what I had I made them in a scrap broth and that’s why they’re like this color you want to.
Use just two cans of beans that’s fine this is three cups of beans two cans equals roughly three cups so we’ll just put that in there we’re basically putting it all together about a couple cups of water and I have been soaked some sundried Tomatoes probably for about a half an.
Hour you don’t have to soak them these weren’t oil packed these were just dried in a packet and it’s about a cup you don’t have to soak them but if you want them soft softer I suggest soaking them I haven’t I’ve been preparing everything because you don’t need to see my knife skills they’re not the best and often times chefs will come to.
My videos and I I think I just make them cringe but home cooking is very different than chefing with home cooking you could be really creative on this spot but if you’re a chef you got to kind of do everything right because the goal is consistency and you’ve got other people working on the food as well so.
Everything needs to be consistent everybody expect consistency also with chefing like when you go out to eat to a really nice restaurant or really to any restaurant it’s not like you don’t it’s not food you want to eat every day cuz it’s not there’s just a lot of fat in it and you know like I’m using a bit more.
Fat than I usually use because it’s a special occasion and that’s great for special occasions but you don’t want to you know restaurant food every day you if you’re GNA if you’re going to eat restaurant food every day you need to be mindful of your portions okay we want this pretty finely.
Chopped okay we’re just going to throw it in with the beans what time is it hun 528 okay we’re going to throw this in here so I got 15 minutes basically to get this done so you can use lemon zest often times if it calls for lemon.
Zest I’ll use um preserved lemon and this is about a tablespoon or you can use lemon zest from a whole lemon going for about teaspoon I think about a teaspoon of mustard okay this is no chicken buan see how much we need of this I.
Think it’s going to be just thick enough we don’t we didn’t need the pasta water oh that looks so good oh my gosh so I’m not putting the pasta in there right away because I actually in my haste I kind of cooked it a little bit more than I intended to one package of.
Frozen spinach we’re going to put basil in at the last moment but oh that looks so good okay we’re just going to simmer this for a few minutes using about 20 leaves a small bunch of Basil so busy trying to get this video done and he came in and made this gorgeous.
bowl and I just I just couldn’t take a moment to look at it but isn’t it absolutely incredible he’s so talented show them the top look at that top I mean that is amazing I’m so proud of him the people who were going over for.
Dinner they they are um colleagues of my husband like well the man works with my husband and then his wife and and I don’t really know them very I mean I know them but you know I I haven’t really like I haven’t really like hung out with them for any length of time so I’m excited about it no I’m not going to tell them that it’s free love.
Legumes I know better not to be that awkward really need to sharpen my knives because this isn’t it’s I’m just beating up the basil that’s all I’m doing look at this this is why you sharpen up your knife like look at this looks like but got to it and it’s probably affecting the.
Flavor chevs would be dying because you know the way that you attack your food actually affects the flavor just throwing it in there it’s works okay I’m going to test taste it really badly cut up basil this smell so good hot so good oh my God oh my God.
Okay well that’s it um I’m going to hopefully get some time to clean the kitchen at least put the pasta away and turn off the oven oh I can’t even clean the dishes cuz he’s in the shower well whatever I’ll let you know how it goes I’ll let you know how they.
Liked it they’re going to be my first test market and I’m going to ask them questions I’m going to be like is there too much preserved lemon is there could should it be less creamy should be more creamy I’m I’m just going to I’m just going to drive these people who I barely know.
Crazy he dries so fast oh my God 50 m hour what is that 65 cyle so it’s been several days since it actually it’s been about a week since the party and I said I was going to report back to you about what the host.
And Hostess thought about my free love leggings well the hostess I hate using that word but I don’t know she the Hostess can’t eat legums and you know the whole dish is legums even the pasta’s leggings so she never tried it and the host well well let’s di back they created a huge.
Spread for us like a whole bunch of food they grilled like steak and stuff which my husband had and S CH choriso and they even had beyond meat sausage for me and all these salsa and all these vegetables all these roasted vegetables he were so good so there was just a ton of food there and the host the the guy who was barbecuing he didn’t try he didn’t try.
My dish yet either but he did he did um take some you know to have later so I didn’t get to ask them I didn’t they weren’t my focus group but I did talk about it with my husband he and he really loved the artichoke carts I like the artichoke carts too but I think that a half a can would be good or you could actually take something.
Else out because there was just a lot going on in that dish maybe you could have just the beans and the artichoke hearts because the artichoke was pretty meaty too or you could have the artichoke and the pasta but maybe not all three because the pasta kind of just got lost in it um so that’s what I would suggest not.
Having all three together and the preserved lemon it was just too much so I would recommend going with half that maybe even a quarter of that but I actually made adjustments in the recipe below so um so I’m I’m I I made it right one thing that you should do when you’re working with preserved lemon is to just chop it up really finely or.
Else you’ll just get hits of it um they’ll just overwhelm everything they’re a very kind of dominant flavor but other than that it was really super good and I highly recommend that you try it yourself and you could just you could you don’t have to do with beans just use the sauce to put on tofu or Tempe or just pasta do it’s it’s a great sauce do.
Whatever you want so if you enjoyed this video please don’t forget to like it it really helps my videos get seen to other people who would like it as well um consider subscribing hit the Bell button to be notified and share it with your friends bye
