White Bean Fauxfredo with Kale Pesto

Beans

1 Cup White Beans

Overnight soak the beans in water

1/2 Tsp Salt
4 Cups Water

Cook the beans with salt and water for 45 minutes.

Yields: 2 and 1/2 Cups Cooked Beans

Kale Pesto

1 Small Bunch Kale, Tough Stems Removed (or 1/2 Large Bunch) - 6 stems
2 Garlic Cloves ( 1 Tbsp )
3/4 Cup Hemp Seeds / Walnuts
2 Tbsp Lemon Juice
1/2 Tsp Salt
1/2 Tsp Black Pepper Powder
1/4 Cup Olive Oil

Add kale, garlic cloves, walnut, lemon juice, salt and black pepper powder to food processor, pulse until coarsely chopped. With motor running, add olive oil in a steady stream and process to a coarse puree. Do this in food processor, had hard time doing this in Vitamix. I ended up adding 1/4 of water to blend it.

Source: cookieandkate
Note: Do not keep this pesto for long time. Mine tasted good after I blended, but got really bitter when I eat this after 4 days.

Pasta

1 Pound Pasta

 Cook pasta according to package instruction. Reserve 1/4 Cup of pasta cooked water.

Pasta Sauce

1 Tbsp Olive Oil
2 Tbsp Garlic Cloves, Chopped

Heat the olive in a pan over low heat, add garlic and saute for 4 minutes in low flame.

2 and 1/2 Cups Cooked Beans
1 Tsp Salt
1 Tsp Black Pepper Powder

1/2 Cup Water

1/2 Cup Almond Milk
1/4 cup bean Cooked Water

Transfer sauted garlic to the blender, add cooked beans, salt, black pepper powder, water, almond milk and pasta cooked water, blend until creamy and smooth.

Heat the sauce pan over low heat, pour the sauce back to the pan, cook until the sauce is warm. Taste and adjust salt and black pepper powder.

Add the cooked pasta and mix well.

Divide pasta among 3 bowls. Top each bowl with 3 Tbsp of Kale Pesto.

Taste Note: Tastes Horrible, Probably we think the Kale Pesto ruined it. too bitter, We like bitter stuff, this was different, I might do this one more time, probably do the Kale pesto differently by cooking the kale and things like that. or even follow the same recipe, but use it immediately, this time I used after 4 days.
Serves: 3
Source: healthyrecipeecstasy

Vegan Pasta Primavera

Beans

3/4 cups white beans (Cannelloni Beans / Navy Beans)

Overnight soak beans in water

1/2 tsp salt
4 cups water

Cook beans with salt and water in Instant Pot 9 minutes for Cannelloni Beans / 4 minutes for Navy Beans in High Pressure Manual mode and let the pressure release naturally.

Cauliflower Alfredo

1 and 1/2 Cups Cauliflower, Chopped
1 and 1/2 Cups Almond Milk
1/3 Cup Nutritional Yeast
3 Tbsp Tahini
1 Tbsp Garlic Clove, Chopped
Juice from 1 Lemon (1/4 Cup = 4 Tbsp)
1 Tsp Salt
1 Tsp Black Pepper Powder

Add cauliflower pieces, almond milk nutritional yeast, tahini, garlic, lemon juice, salt and black pepper to a pot. Cover and allow the ingredients to gently simmer in medium heat for 10 minutes and 10 minutes in low. DO NOT let the mixture boil.

Transfer this to blender and blend until creamy and smooth.

The sauce will thicken as it sits. If the sauce becomes too thick, when tossing with pasta, simply add few Tbsp of water to find the right consistency.

Source: oneingredientchef

Pasta

1 Pound Pasta

Cook pasta according to the package instruction.

Vegetables

1 Tbsp Olive Oil

1 Carrot, Sliced
1/2 Bell Pepper, Chopped
1 Zucchini, Thin Medium, Sliced
5 Asparagus, Chopped

15 Cherry Tomatoes, Sliced
1/2 Cup Frozen Peas
1/2 Cup Mushrooms, Sliced
1/2 Tsp Salt

Classic Vegetable Combo for Primavera: Tomato, Peas, Carrots, Bell Peppers, Asparagus and Zucchini. You can use whatever in hand

Heat olive oil in a pan, add all the vegetables, salt and saute for 6 minutes. Add tomato, cooked beans and cook for 4 more minutes.

Drain the pasta, reserve 1/4 Cup of pasta water. Add pasta to the vegetables.

1/4 Cup Basil Leaves, Chopped
1/2 Tsp Dried Oregano
1/2 Tsp Dried Rosemary
1/2 Tsp Dried Sage

Mix pasta cooked water to the cauliflower alfredo and mix well, add cauliflower alfredo and spices to the pasta and vegetables and mix well.

Taste Note: Tastes AWESOME. It was even tasted good the next day.
Serves: 3
Source: oneingredientchef

Cilantro Basil Pesto Pasta

1/2 Cup Fresh Basil
1 Cup Fresh Cilantro
1/2 Cup Raw, Unsalted Cashews (Soaked for 5 hrs, Not needed)
1/2 Tsp Ginger, Grated
1/4 Cup Olive Oil
1 Tsp Salt
1 Large Garlic Clove
1/2 Tsp Lemon Juice
1 Tsp Black Pepper Powder

Grind all the above in blender to slightly smooth consistency.

Cook pasta according to package instruction and mix pesto to the pasta.

Since I used vitamix to make this pesto, I added 1/4 cup of water while blending. I think, if I use food processor, I don't have to add water.

Taste Note: Tastes AWESOME
Serves: 2
Source: veganfamilyrecipes

Roasted Red Pepper Pasta

Beans

3/4 cup cannelloni / navy beans

Overnight soak beans in water

1/2 tsp salt
4 cups water

Cook beans with salt and water in Instant Pot manual mode, 9 minutes for cannelloni beans / 4 minutes for navy beans in high pressure and let the pressure release naturally.

Sauce

2 Red Bell Peppers

Heat oven to 500 degrees F and roast red peppers on a baking sheet until charred about 30 minutes. Turn twice while roasting. Immediately taking the peppers out, cover in foil for 30 minutes to steam, then peel away charred skin, seeds and stems. Set aside.

1 Tbsp Olive Oil
1/4 Cup Shallots, Chopped
2 Tbsp Garlic, Chopped
1 Tsp Salt
1/2 Tsp Black Pepper Powder

Heat olive oil in a pan, add shallots, garlic, salt and black pepper powder and saute for 2 and 1/2  minutes in medium flame, 2 and 1/2 minutes in low. Add this to blender along with roasted peppers.

1 and 1/2 Cup Almond Milk
1/4 Tsp Red Pepper Flakes
2 Tbsp Nutritional Yeast
1 and 1/2 Tbsp Gluten Free Flour 

Add almond milk, red pepper flakes, nutritional yeast, gluten free flour, blend until creamy and smooth.

Once blended, place the sauce back to the sauce pan, heat it over medium heat for 4 minutes in medium flame and 4 minutes in low flame.

Pasta

1 Pound Gluten Free Pasta

Cook pasta according to package instruction and toss it with the sauce. I Used Spaghetti and I cooked for 17 minutes, I usually use Fusilli, I cook for 12 minutes.

Garnish

1/4 Cup Fresh Basil, Chopped / Parsley Chopped

Serve with fresh basil / parsley.

Taste Note: Tastes AWESOME
Serves: 2
Source: minimalistbaker

Asparagus Lemon Pasta

Pasta

1 Pound Pasta
1 Tbsp Salt
Water

Add salt to water and bring the water to boil, add pasta and cook for 9 minutes.

1 Bunch Asparagus, Chopped

Add asparagus and cook for 3 more minutes. Filter the pasta and asparagus.

1 Tbsp Olive Oil
2 Tbsp Garlic, Chopped
1 Tsp Red Pepper Flakes

Heat oil in a pan, add garlic, red pepper flake and saute for 2 minutes in low flame.

11 oz Light Coconut Milk
Zest from 2 Lemons
1 and 1/4 Tsp Salt

Add coconut milk, lemon zest, salt, and simmer for 3 minutes in medium flame. Turn off the stove.

1/4 Cup Lemon Juice (Juice from 1 and 1/2 Lemons)
1/3 Cup Basil, Chopped

Add lemon juice and mix well.

Add cooked pasta and basil, mix well.

Taste Note: Tastes AWESOME
Serves: 3
Source: fooddotcom