This fast and light-weight pasta with fragrant, contemporary herbs from the 15-Minute Vegan Meals cookbook is endlessly adaptable by including your favourite vegan cheeses, crispy vegan hen, or a splash of white wine to the sauce.
What you want:
1 (8-ounce) angel hair pasta
3 teaspoons salt, divided
⅓ cup panko breadcrumbs
1 giant shallot, finely chopped
2 tablespoons olive oil
½ teaspoon black pepper
3 giant cloves garlic, minced
1 pint cherry or grape tomatoes, halved
1 cup vegetable broth
1 tablespoon dried basil
3 giant kale leaves, destemmed and thinly sliced
1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons finely chopped contemporary dill
3 tablespoons contemporary lemon juice
½ cup crumbled vegan feta
1 tablespoon vegan butter
What you do:
- Fill a big pot with 2 inches water (or sufficient to completely submerge pasta), cowl, and convey to a boil. Add angel hair pasta and a couple of teaspoons salt, stir, cowl, and convey to a different boil. Uncover and prepare dinner till simply al dente, in accordance with bundle instructions, after which drain.
- Heat a small saucepan over medium warmth. Add breadcrumbs and toast 1 to three minutes, stirring sometimes, or till calmly golden brown. Switch to a plate to chill.
- In a big skillet over medium warmth, add oil, remaining 1 teaspoon salt, and pepper. Stir, and let prepare dinner for 1 minute. Add garlic, and let prepare dinner 1 minute. Add tomatoes, broth, and basil, stir, and simmer for 3 minutes. Add kale and cannellini beans, stir, and prepare dinner 1 minute. Add dill, lemon juice, feta, and butter. Stir and serve, topping with toasted panko breadcrumbs.