Starting today, I'm going to share my favorite recipes every Saturday here on this blog. After all, the same creativity that goes into my books goes into my food.
All recipes are vegan friendly, but can be adapted to suit your tastes and needs (as any good recipe should).
This week, enjoy:
RICK'S PASTA E FAGIOLI (In the Instant Pot)2 tablespoons olive oil
2 carrots, sliced
2 celery stalks, sliced
½ onion, diced
4-6 garlic cloves, minced
2-4 tablespoons dried Italian herbs (thyme, oregano, basil…any or all)
1 tablespoon crushed red pepper flakes (adjust up or down according to your ‘kick’ preference)
1 15-oz. can diced fire-roasted tomatoes
1 15-oz. can cannellini beans, drained and rinsed
1 cup small pasta (ditalini is good, although use what you like or have on hand)
4 cups vegetable stock
Salt and pepper to taste
Add olive oil to your Instant Pot and set to sauté. Allow to heat up for a couple minutes and then sauté the carrots, celery, onion, and garlic.
Add the rest of the ingredients.
Hit cancel and then set your Instant Pot to manual pressure cook for HALF the recommended time for cooking your pasta.
At the end of cooking, manually release pressure, open and stir.
Other additions: At the end of cooking, feel free to add a handful of chopped baby spinach or kale.
Serve with chopped basil, a drizzle of extra-virgin olive oil, or some grated nut cheese (I’m vegan, if you’re not, Parmesan is wonderful).
All you need now is a good red wine, some crusty bread, and someone to clean up the dishes.