Add-Ins and Substitutions

You can substitute agave for maple syrup or honey.

Storing

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition 411

Pumpkins are loaded with many nutrients, including fiber, vitamins, minerals, and antioxidants. Pumpkin gives you a big dose of beta carotene, which is converted into vitamin A to help your body fight infections. The antioxidants found in pumpkin are important for skin health too. These include beta carotene and vitamins C and E. Also, pumpkin contains potassium which may help reduce high blood pressure levels (Trusted Source). In addition, its fiber may help lower blood cholesterol levels by binding with the cholesterol in the foods you eat and preventing its absorption. (Trusted source.)

Add-Ins and Substitutions

Try this recipe for onion rings, zucchini sticks, artichokes, or any other veggie you would like to coat and dip into delicious sauces.

Storing

I am going to tell you straight up. These don’t reheat well but you can try in the oven at 425 degrees F for 10-15 minutes. Warning: they may overbake into mush.

Instead, I turn leftovers into cauliflower parmesan for a quick weeknight dinner. Simply place a bit of sauce on the bottom of a baking dish, layer the cauliflower on top, then sauce again.  Repeat the layers as desired and top with Vegan Parmesan cheese.

Nutrition 411

Add-Ins and Substitutions

This is a great opportunity to use up bits and pieces of veggies in your refrigerator or freezer. I have added corn, peas, green beans, and even potatoes. I have even added lion mane dried mushrooms that when rehydrated, mimic herbs adding another layer of flavor depth. Also, try added a teaspoon or more of Trader Joe’s Umami Seasoning Mix. As long as it has a tomato broth base, dice tomatoes, beans, and a small pasta you can say it’s Pasta e Fagioli (pasta and beans).

Storing

If you plan on serving all the soup right away you can cook the pasta in the soup (otherwise with leftovers the pasta gets soggy). It will take about 10 – 15 minutes longer of simmering. Add 1/2 cup or more of water to make up for what it will absorb. If you don’t plan on eating all of the soup right away I recommend cooking pasta separately.  Prior to serving a bowl, place 1/2 cup pasta on the bottom, then ladle hot soup over.  This is important otherwise the pasta gets soggy and absorbs too much broth. The leftovers turn into a stew and adding water later dilutes the flavor.

Store pasta e fagioli soup (separate from pasta) in an airtight container for up to 3 days in the refrigerator. 

Nutrition 411

Add-Ins and Substitutions

Traditional broccoli works just fine but rinse it to avoid specks of florrets throughout. Any type of mushroom will do but I like crimini as they have more flavor in nutrition.

You can use gluten-free breadcrumbs with the same results.

Storing

Store in an airtight container in the refrigerator for up to 5 days. To heat, add water so the sauce will loosen and rehydrate.

Nutrition 411

Broccoli is low in digestible carbs but provides a decent amount of fiber, which promotes gut health and may reduce your risk of various diseases. Broccoli is high in many vitamins and minerals, including folate, potassium, manganese, and vitamins C and K1. It is high in many plant compounds that have been associated with health benefits, especially sulforaphane and isothiocyanates which may protect against various types of cancer. What’s more, this vegetable may help lower cholesterol and boost eye health (trusted source). Broccoli contains goitrogens, which are compounds that may impair thyroid function if consumed in large enough quantities (Trusted Source). However, because cooking broccoli can destroy the enzyme responsible for activating goitrogens, this shouldn’t be a concern unless you consume raw broccoli in excessive amounts (Trusted Source).

Mushrooms are fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals. Nutritional benefits vary depending on the type of mushroom. Loaded with antioxidants they help protect the body from damaging free radicals that can cause conditions like heart disease and cancer. Mushrooms also have Beta-glucan which is a form of soluble dietary fiber that’s been strongly linked to improving cholesterol and boosting heart health. It can also help your body regulate blood sugar, reducing the risk of type 2 diabetes. Oyster and shiitake mushrooms are believed to have the most effective beta-glucans. Mushrooms are rich in the B vitamins: riboflavin, niacin, and pantothenic acid. And they contain copper, which helps your body make red blood cells, which are used to deliver oxygen all over the body.  Lastly, mushrooms contain potassium which is extremely important when it comes to heart, muscle, and nerve function. There’s about as much potassium in 2/3 cup of cooked Portobello mushroom as there is in a medium-sized banana. trusted source).

Orecchiette with Broccolini and Mushrooms

Donna Spencer

Broccoli rabe and broccolini weren't veggies I grew up with. Come to think of it, we rarely had broccoli. I love it all and it's on my grocery list each week. Broccoli rabe has a bitter flavor similar to mustard greens. Broccolini is easily confused with broccoli rabe but its flavor is sweeter, more refined, and delicate.

Both are also faster to cook than broccoli on a weeknight. This is a great recipe at the end of a long day when looking for a quick and hearty meal to feed a family of four!

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dinner, Main Course

Cuisine American, Italian

Servings 4 servings

Calories

Equipment

• Large Dutch Oven
• Cutting Board
• Chef Knife

Ingredients

  

1x2x3x

• 1 lb. broccoli rabe or broccolini trimmed, washed
• 8 oz. bella portobello mushrooms sliced and chopped
• 1/2 cup diced onion
• 8 cups of water with 2 teaspoons salt
• 1 cup pasta water reserved more as needed
• 2 or 3 cloves of garlic peeled and slivered
• 1 cup bread crumbs preferably homemade
• ¼ teaspoon red pepper flakes or to taste
• 1 tsp Italian dried herbs
• 1 lb. orecchiette pasta
• Salt
• Freshly ground black pepper
• Vegan Parmesan cheese

Instructions

 

• Place water and salt in a large pot, and bring to boil.
  
• Heat a large skillet over medium-low heat. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 3 minutes or so. Remove and set aside.
  
• Cook broccolini in boiling salted water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well, and cut into large pieces holding the integrity of the florets if possible.
• Cook pasta in same pot.
• Meanwhile, add sliced mushrooms and onion to the skillet and dry saute until slightly browned.
• Add cooled broccolini to skillet over medium-low heat and toss well; sprinkle with salt and pepper.
• When it is warm, add garlic, bread crumbs, and add Italian Seasoning Mix. Mix well.
• When pasta is done, drain it, reserving 2 cups of cooking water.
• Add pasta in skillet with broccolini mixture. Add 1 cup pasta water. The pasta water and bread crumbs will create an amazing sauce. Add more pasta water to desired sauce constancy.
  
• Adjust seasonings and serve with Vegan Parmesan.

Notes

I think this recipe’s secret weapon is toasting the bread crumbs which is a key step to creating a rich flavored sauce when mixed with the starchy pasta water.
To reheat leftovers add either a splash of water, vegetable broth, or plant-based milk to loosen sauce to desired constancy.

Keyword Broccolini, mushrooms, Orecchiette, wfpbnooil

Tried this recipe?Let us know how it was!