Vegan Pasta e Fagioli Recipe

Pasta e Fagioli, or Pasta Fazool, is a beloved Italian dish that can be easily adapted to suit vegan diets while enhancing its creaminess and flavor. Here’s an improved recipe along with variations, tips for creaminess, vegan cheese options, pasta shape alternatives, and ways to add spice.

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
• Salt and Pepper: to taste
• Nutritional Yeast: ¼ cup (for creaminess and flavor)

Instructions

Sauté Vegetables:

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

Add Tomato Products:

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

Simmer the Soup:

• Bring to a boil. Reduce heat and simmer for about 20 minutes.

Cook the Pasta:

• Prepare pasta according to package instructions until al dente. Drain and set aside.

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 for added creaminess.

Combine and Serve:

• Stir in cooked pasta; season with salt and pepper.
• Serve hot with optional toppings like fresh herbs or additional nutritional yeast.

Variations of Pasta e Fagioli from Different Italian Regions

Pasta e Fagioli varies significantly across Italy:

• Neapolitan Version (Pasta Fazool): Often includes pancetta for added flavor.
• Venetian Version (Pasta e Fasioi): Uses local 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 for beans.

Making Pasta e Fagioli Creamier Without Dairy

To achieve a creamy texture without dairy:

1. Blend Beans: Blend a portion of the cooked beans with broth to create a creamy base.
2. Use Nutritional Yeast: This adds a cheesy flavor while thickening the soup.
3. Add Mashed Potatoes: Incorporate mashed potatoes into the soup for additional creaminess.

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: Look for brands like Violife or Follow Your Heart.
• Homemade Vegan Parmesan: Blend together 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: You can also use broken spaghetti or fettuccine 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 improved recipe along with variations and tips will help you create a deliciously creamy Vegan Pasta e Fagioli that suits your taste!