3 cloves garlic, minced
1 15-ounce can diced tmatoes in juice
1 15-ounce can Great Northern or cannellini beans, drained and rinsed
1 tsp. salt
1 Tbs crushed red pepper flakes (opt)
3 Tbs chopped black olives (opt)
1/2 bunch asparagus, chopped into thirds
1/2 bunch fresh parsley leaves, chopped
Chopped basil or oregano for garnish
Prepare the pasta according to package instructions.
In a medium saucepan, saute the onion in the olive oil on medium for about 3 minutes or until transparent. Add the garlic and saute for two minutes more. Add the tomatoes, including the juice, and bring to a simmer. Add the beans, salt, olives, and pepper, if using, and simmer for 10 minutes.
Stir in the asparagus and parsley and cook for 3 to 5 minutes or until the asparagus is bright green.
Toss sauce over pasta and serve. Garnish with chopped basil or oregano.
Excerpted from MeatLess:Transform the Way You Eat and Live--One Meal at a Time by Kristie Middleton. Copyright 2017, used with permission. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
Middleton also offers great suggestions for replacements that easily help you make your diet more plant-strong, such as swapping almond, soy or coconut milk for cow's milk, dairy-free spread for butter, and veggie chicken substitute in your favorite chicken casseroles.
Even Ben and Jerry' s has a line of vegan "ice cream," made from almond milk.
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