Vegan Pasta e Fagioli with Vegan Parmesan

Vegan Pasta e Fagioli with Vegan Parmesan

Pasta e Fagioli, or Pasta Fazool, is a classic Italian dish that combines pasta and beans in a savory broth. This vegan version is hearty, comforting, and can be easily enhanced with the addition of vegan Parmesan cheese for extra flavor. Below is a refined recipe, along with tips for variations, creaminess, spice, and suitable pasta shapes.

Ingredients

• Olive Oil: 2 tablespoons
• Onion: 1 medium, diced
• Carrots: 2 medium, diced
• Celery: 2 stalks, diced
• Garlic: 4 cloves, minced
• Tomato Paste: 2 tablespoons
• Canned Diced Tomatoes: 1 (28-ounce) can
• Cannellini Beans: 2 (15-ounce) cans, rinsed and drained
• Vegetable Broth: 5 cups (low sodium)
• Fresh Oregano: 1 tablespoon, chopped (or 1 teaspoon dried)
• Fresh Thyme: 1 tablespoon, chopped (or 1 teaspoon dried)
• Bay Leaf: 1
• Small Pasta (like Ditalini): 1 cup
• Nutritional Yeast: ¼ cup (for creaminess and flavor)
• Salt and Pepper: to taste
• Vegan Parmesan Cheese: for serving

Instructions

1. Sauté Vegetables:

• In a large pot, heat olive oil over medium heat.
• Add onion, carrots, and celery. Sauté for about 5–7 minutes until softened.
• Stir in garlic and cook for another minute.

1. Add Tomato Products:

• Push the vegetables to one side and add the tomato paste. Cook for about a minute.
• Stir in diced tomatoes, cannellini beans, vegetable broth, oregano, thyme, and bay leaf.

1. Simmer the Soup:

• Bring to a boil. Reduce heat and let it simmer for about 20 minutes until vegetables are tender.

1. Cook the Pasta:

• While the soup simmers, cook the pasta according to package instructions until al dente. Drain and set aside.

1. Blend for Creaminess:

• Remove a portion of the soup (about 1–2 cups) and blend until smooth using an immersion blender or regular blender.
• Return blended soup to the pot and stir in nutritional yeast.

1. Combine and Serve:

• Stir in cooked pasta; season with salt and pepper.
• Serve hot with a sprinkle of vegan Parmesan cheese on top.

Variations of Pasta e Fagioli from Different Italian Regions

Pasta e Fagioli varies across Italy:

• Neapolitan Style: Often includes pancetta or sausage for added flavor.
• Venetian Version: Uses local beans like Lamon beans and may include more vegetables.
• Bolognese Style: Typically made with borlotti beans and egg pasta like maltagliati.
• Roman Version (Pasta e Ceci): Substitutes chickpeas instead of beans.

Making Pasta e Fagioli Creamier Without Dairy

To achieve a creamy texture without dairy:

1. Blend Beans: Blend a portion of cooked beans with broth to create a creamy base.
2. Use Nutritional Yeast: This adds a cheesy flavor while thickening the soup.
3. Incorporate Mashed Potatoes or Cauliflower: Adding these can enhance creaminess without dairy.

Good Vegan Parmesan Cheese Options

For a delicious vegan Parmesan cheese alternative:

• Nutritional Yeast: Sprinkle it directly over the dish for a cheesy flavor.
• Store-Bought Vegan Parmesan: Brands like Violife or Follow Your Heart offer great options.
• Homemade Vegan Parmesan: Blend equal parts of cashews, nutritional yeast, garlic powder, and salt until fine.

Alternative Pasta Shapes

You can use various pasta shapes in Pasta e Fagioli:

• Short Pasta Shapes: Ditalini, elbow macaroni, or small shells are traditional choices.
• Longer Shapes: Broken spaghetti or fettuccine can also work if preferred.

Making Pasta e Fagioli Spicy

To add some heat to your Pasta e Fagioli:

1. Red Pepper Flakes: Add them during cooking to infuse heat throughout the dish.
2. Hot Sauce: Drizzle in your favorite hot sauce before serving.
3. Spicy Sausage Alternatives: Use vegan spicy sausage crumbles for added flavor.

This Vegan Pasta e Fagioli recipe is not only comforting but also adaptable to your taste preferences while being packed with nutrients! Enjoy your meal topped with vegan Parmesan for an extra layer of flavor.