Cannellini beans, spicy sauce, spinach, and brown rice penne pasta make this Italian-inspired dish so delicious. Cannellini beans are low-fat, provide a high quality protein, magnesium, fiber, iron, and folate.
Cannellini beans are large white beans, about 3/4" long, with a firm texture, soft skin and a nut-like flavor. Very popular in Italy, and especially Tuscany, cannellini beans are the reason Tuscans are referred to as "bean eaters", or "mangiafagioli" in Italian. Cannellini beans are mild in flavor and hold their shape well.
Cannellini Penne Pasta
1 cup (canned) organic cannellini beans (drain & rinse)
1 tsp. extra-virgin olive oil
2 green onions sliced thinly
1 cup celery hearts diced
1/2-1 tsp. red pepper flakes
1/2 cup marinara sauce (your favorite)
1/2 cup apple juice
1 large handful organic baby spinach leaves
2 cups dry organic brown rice penne pasta (I used Tinkyada)
1/2 tsp. salt
Daiya Cheese (to sprinkle on top-if desired)
1.) Bring 6 cups of water to boil. Add 2 cups organic brown rice penne pasta. Lower heat, but make sure pasta continues to boil for 14 minutes. Drain and rinse.
2.) In large skillet heat 1 tsp. olive oil. Add the green onion, celery and pepper flakes. Saute for 2 minutes. Add 1/2 cup marinara sauce and heat. Add in drained and rinsed cannellini beans & salt. Stir until blended and heats through.
3.) Before serving add 1 large handful of baby spinach leaves and stir until lightly wilted.
4.) Dish noodles onto plate and serve sauce over top. Sprinkle a bit of vegan cheese on top if desired.
You can also blend the noodles and sauce altogether and then serve.