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Pdf¼ cup extra-virgin olive oil
1 shallot, minced
6 garlic cloves, minced
1 teaspoon minced fresh oregano or % teaspoon dried
½ teaspoon fennel seeds, crushed
¼ teaspoon red pepper flakes
1 (15-ounce) can cannellini beans, rinsed
1 pound broccoli rabe, trimmed and cut into l%-inch
pieces
Table salt for cooking vegetables and pasta
1 pound orecchiette
1 cup Vegan Parmesan Substitute or grated
Heat oil in 12-inch nonstick skillet over medium heat
until shimmering. Add shallot and cook until softened,
about 2 minutes. Stir in garlic, oregano, fennel seeds, and
pepper flakes and cook until fragrant, about 30 seconds.
Stir in beans and cook until warmed through, about 2
minutes; set aside.
Meanwhile, bring 4 quarts water to boil in large pot.
Add broccoli rabe and 1 tablespoon salt and cook, stirring
often, until crisp-tender, about 2 minutes. Using slotted
spoon, transfer broccoli rabe to skillet with bean mixture.
Return water to boil, add pasta, and cook, stirring
dairy Parmesan cheese
often, until al dente. Reserve 1 cup cooking water, then
drain pasta and return it to pot. Add bean—broccoli rabe
mixture, vegan Parmesan substitute, and ⅓ cup reserved
cooking water and toss to combine. Before serving, adjust
consistency with remaining reserved ⅔ cup cooking
water as needed and season with salt and pepper to taste.