Brown Rice Pasta Fagioli

Photo: Down to Earth Recipes
This updated version of an Italian pasta classic is gluten-free and easy to prepare! Cannelli beans or ‘mangiafagioli’ are native to Tuscany and have a mild flavor. Substitute Great Northern beans if desired.
Yield
5-6 Servings
Vegan
Gluten-Free
Nut-Free
Entrees
Ingredients
  • 1 (16-ounce) package brown rice penne pasta
  • ¼ teaspoon dried oregano
  • ¼ cup olive oil
  • 2 Tablespoons Nama Shoyu®, soy sauce or tamari + more if needed
  • 2-3 cloves minced or crushed garlic
  • 1 cup chopped black olives
  • 1 (15-ounce) can Cannellini or Great Northern Beans
  • 4-5 Tablespoons Rice Parmesan® or nutritional yeast
  • Fresh cracked pepper
Instructions
  1. Bring a large stock pot of water to a boil and cook the pasta with the oregano until tender; about 15-17 minutes.
  2. While the pasta is cooking, whisk together the olive oil, shoyu, garlic and olives in a large bowl.
  3. Add the beans, with the liquid and mix thoroughly; adjust shoyu to taste.
  4. Drain the pasta and immediately toss with the bean mixture.
  5. Top with the Rice Parmesan® while steaming hot and top with fresh cracked pepper. Enjoy!