Pasta Fagioli

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Ingredients (use vegan versions):


  • 20 slices of vegan pizza pepperoni sliced in half (I used “Yves veggie cuisine” brand – 1/2 of a pkg.)
  • 1/2 of a small onion (or 1/4 large onion) chopped fine
  • 1 clove of garlic chopped
  • 1/2 tablespoon olive oil (to sauté onion and garlic)
  • 1 can great northern white beans (drain water)
  • 2 cups of small “ditali” pasta or called “salad pasta” (not elbow) tiny tubes about the size of a pencil eraser
  • tomato sauce, desired amount, canned or fresh
  • salt & pepper to taste

Directions:


My family is NY (southern) Italian, so
eating vegetarian, I often feel like I
am giving up more than just a recipe
with animal products, I feel like I am
losing a bit of my heritage. The foods
I grew up with (lots of slow cooked
meaty sauces) have been in my family
for generations. As an Italian, so much
of my life and culture revolve around
food, and it is a constant struggle to
be healthy and still be able to pass
this heritage on to my children. I
don’t want all to be lost.


This recipe was a big comfort food on a
rainy afternoon when I was growing up.
I still can’t believe I managed to
recreate it without ANY compromise in
flavor! I couldn’t tell the
difference!


In a large pot, sauté onions and garlic
in olive oil until translucent (not
brown).


Next, add veggie pepperoni slices to
onions and garlic and continue to sauté
(about 5 minutes)


Add beans and tomato sauce, mix
thoroughly.


In another pot, boil water and cook
pasta.


When pasta is cooked, drain and add to
bean/pepperoni/tomato sauce mixture.


Again, mix thoroughly, add salt and
pepper to taste and enjoy!


Serves: 4


Preparation time: 20 minutes

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