Mostaccioli and Beans

Mostaccioli and Beans Recipe: Vegan Italian Dish with Asparagus and Red Bell Peppers

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegan diet

Introduction

Mostaccioli and Beans is a delicious and nutritious pasta dish that combines the flavors of fresh vegetables, beans, and herbs. This recipe is perfect for a quick and easy weeknight meal that the whole family will love.

History

Mostaccioli and Beans is a traditional Italian dish that has been enjoyed for generations. The combination of pasta, vegetables, and beans creates a hearty and satisfying meal that is both delicious and nutritious.

Ingredients

3 cups uncooked mostaccioli pasta (or similar pasta shape like penne)
2 medium red bell peppers, seeded and chopped
0.5 lb (227 g) fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped (0.5 cup)
2 cloves garlic, chopped
1 can diced tomatoes, undrained (14.5 oz (411 g))
0.5 cup low sodium vegetable or chicken broth
1 tbsp chopped fresh or 0.5 tsp dried rosemary leaves, crumbled
2 cups lightly packed fresh spinach leaves
1 can cannellini beans (15 oz (425 g)), drained

How to prepare

Cook the pasta according to the instructions on the package and drain it.
While the pasta is cooking, spray a 4 qt (3.78 liter) Dutch oven with low-fat cooking spray and heat it over medium-high heat.
Cook the red bell pepper, asparagus, onion, and garlic for about 6 minutes, or until the vegetables are crisp-tender.
Add the tomatoes, broth, and rosemary to the vegetable mixture and stir until they are well blended.
Reduce the heat and let it simmer uncovered for about 3 minutes.
Stir in the spinach and cannellini beans and let it simmer until the spinach is wilted.
Toss the vegetable mixture with the cooked pasta and sprinkle it with Parmesan cheese as desired.

Variations

Add cooked chicken or shrimp for extra protein.
Use different vegetables such as zucchini, mushrooms, or cherry tomatoes.
Try different herbs such as basil, oregano, or thyme for added flavor.

Notes

Cook Time:
Serves: 6

Cooking Tips & Tricks

Be sure to cook the pasta al dente to ensure that it is not overcooked and mushy.

- Feel free to customize this recipe by adding your favorite vegetables or herbs.

- For a vegan version, simply omit the Parmesan cheese or use a dairy-free alternative.

Serving Suggestions

Serve Mostaccioli and Beans with a side salad and crusty bread for a complete meal. It also pairs well with a glass of red wine.

Cooking Techniques

Be sure to cook the vegetables until they are crisp-tender to maintain their texture and flavor.

- Simmer the vegetable mixture to allow the flavors to meld together.

Ingredient Substitutions

Use any type of short pasta in place of penne.

- Substitute any type of beans such as kidney beans or black beans for cannellini beans.

Make Ahead Tips

Mostaccioli and Beans can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it in the microwave or on the stovetop before serving.

Presentation Ideas

Garnish Mostaccioli and Beans with fresh herbs such as parsley or basil for a pop of color. Serve it in a large pasta bowl for a beautiful presentation.

Pairing Recommendations

Mostaccioli and Beans pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. It also pairs well with a light red wine such as Pinot Noir.

Storage and Reheating Instructions

Store any leftovers of Mostaccioli and Beans in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Mostaccioli and Beans contains approximately 300 calories.

Carbohydrates

Mostaccioli and Beans is a carbohydrate-rich dish due to the pasta and beans. Each serving contains approximately 45 grams of carbohydrates.

Fats

This dish is low in fat, with only a small amount coming from the Parmesan cheese. Each serving contains approximately 5 grams of fat.

Proteins

Mostaccioli and Beans is a good source of protein, thanks to the cannellini beans. Each serving contains approximately 12 grams of protein.

Vitamins and minerals

This dish is packed with vitamins and minerals from the vegetables, beans, and herbs. It is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains gluten from the pasta and dairy from the Parmesan cheese. It may not be suitable for those with gluten or dairy allergies.

Summary

Mostaccioli and Beans is a nutritious and balanced meal that is rich in carbohydrates, protein, vitamins, and minerals. It is a delicious and satisfying dish that is perfect for a healthy lifestyle.

Summary

Mostaccioli and Beans is a delicious and nutritious pasta dish that is perfect for a quick and easy weeknight meal. Packed with vegetables, beans, and herbs, this dish is a healthy and satisfying option for the whole family. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Mostaccioli and Beans. It was a hot summer day and I was visiting my friend Maria in her cozy little kitchen. Maria was a wonderful cook, always whipping up delicious meals with ingredients she had on hand. On that particular day, she was making Mostaccioli and Beans, a dish I had never tried before.

As I watched her carefully measure out the ingredients and stir the pot with a sense of purpose, I couldn't help but be intrigued. The aroma of garlic and herbs filled the air, making my stomach growl in anticipation. Maria noticed my interest and smiled, inviting me to stay for dinner and learn how to make the dish myself.

I eagerly accepted her offer and spent the rest of the afternoon by her side, soaking in her wisdom and technique. She explained that Mostaccioli and Beans was a traditional Italian recipe that had been passed down through generations in her family. The dish was simple yet hearty, perfect for feeding a hungry crowd on a budget.

Maria taught me how to cook the pasta al dente, how to sauté the garlic and onions until they were golden brown, and how to simmer the beans with tomatoes and herbs until they were tender and flavorful. She showed me the importance of tasting as I cooked, adjusting the seasoning to my liking and adding a pinch of this or that to elevate the dish to perfection.

As we sat down to enjoy the meal together, I couldn't help but marvel at the combination of flavors and textures. The pasta was chewy and satisfying, the beans creamy and rich, and the sauce tangy and robust. It was a dish that warmed my soul and made me feel at home, even though I was miles away from my own kitchen.

After that day, I made Mostaccioli and Beans countless times, experimenting with different variations and techniques. I added vegetables like zucchini and bell peppers for extra color and nutrition, swapped out the beans for lentils or chickpeas for a twist on the original recipe, and even tried using different types of pasta like rigatoni or penne.

Each time I made the dish, I felt a sense of connection to Maria and her family, to the traditions and stories that had shaped this recipe over the years. I could almost hear the laughter of children running around the kitchen, the chatter of family members catching up over a hearty meal, the clinking of glasses as toasts were made to health and happiness.

As I grew older and passed the recipe on to my own children and grandchildren, I made sure to share the story behind Mostaccioli and Beans. I wanted them to know that food is more than just sustenance, it is a reflection of our heritage and our shared experiences. It is a way to connect with loved ones, to create memories that last a lifetime.

And so, every time I cook Mostaccioli and Beans, I am reminded of Maria and her kitchen, of the joy and camaraderie that comes from sharing a meal with family and friends. The recipe may have originated from a simple pot on a stove, but it has become a treasured tradition in my own home, a legacy to pass on to future generations.