autumn garlic Italian spinach tortellini vegan mofo white beans
Tortellini is for Pleather WeatherOctober 12, 2012
This morning it was below 29ºF. I considered wearing my winter coat, but figured it would be 70ºF by the time lunch rolled around, so I rol...
This morning it was below 29ºF. I considered wearing my winter coat, but figured it would be 70ºF by the time lunch rolled around, so I rolled with the pleather instead, a fine choice, because that is basically what happened. Okay it was only like 60ºF, but I was close enough. Pleather weather is nice, because it isn't too cold, but it isn't too hot, so you can wear your sweet pleather jacket and just be cozy. Since when did I start talking about clothes so much on my food blog?
I somehow am not sick of tortellini yet by day 6 of my 7-day challenge to make and eat fresh tortellini in a new flavor every night this week. I was actually thinking, "Tortellini is perfect for fall." It can be hearty, if that's what you're craving on a chilly night, or it can be light, and refreshing and awesome. My point is that tortellini is always awesome. But especially in the fall.
Tonight I made Spinach White Bean tortellini. It ended up tasting a little pesto-y which was nice, but the beans gave it some texture and wholesome-ness. Then I thought a pesto tortellini could rock the house, and that's what I plan to make tomorrow. Don't tell anybody, you all have to act surprised when you see it tomorrow.
A frozen 'lini, sacrificed for demonstration. It will never meet the mouths of hungry vegans, garlic creme or nutritional yeast. Respect it's vibrant green innards and forgive its out-of-focus camera phone close-up.
I want to thank everybody for reading, I really am honored to participate in such a great event and share my cooking and recipes with all you great bloggers. Your comments and views are greatly appreciated.
Have a great weekend everybody!
1 recipe tortellini dough
1 lb fresh baby spinach
3 cloves garlic
1 15 oz can white beans, or 2 cups cooked white beans, like navy or canellini
1/3 cup white wine
1/3 cup nooch
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon olive oil
3 tablespoons garlic creme sauce
1 teaspoon olive oil
1 tablespoon chopped parsley
In a large saute pan, add 1/2 teaspoon olive oil and heat on medium. In handfuls, add the spinach, turning with tongs to wilt. After about 3 minutes, add white wine. Turn the spinach with tongs until all the leaves are wilted.
In a food processor, chop garlic. Now drain and rinse the beans and add them to the food processor. Blend until relatively smooth and add spinach. Puree until a loose mixture comes together. Add nooch, salt and pepper, and taste for seasonings.
Boil tortellini for 4-5 minutes, until all tortellini have risen to the top and slightly puffed.
Spoon the sauce onto the bottom of your dish. Arrange tortellini on the top of your sauce. Drizzle the teaspoon of olive oil over the top and sprinkle with fresh parsley.