1 package fettucini*
2 bunches Swiss chard
2-3 T olive oil
1/2 onion
2 cloves garlic
1 15 oz can or 1 1/2 cups of small white beans
1/2 - 1 cups of the canned bean liquid, cooking liquid, vegetable stock or water
1 T miso1 sheet of nori or other seaweed, crumbled
1-2 T fresh chopped basil or parsley or 1 tsp each of dried basil, oregano and marjoram
Garnish with soy or rice Parmesan, cherry tomatoes and olives (optional)
Cook the pasta according to package directions. When done, drain, rinse, and set aside.
Wash the chard. Cut out the stems and chop into small pieces, set aside. Roughly cut the greens.
Grate or mince the onion. Mince or press the garlic.
Heat a wok or large pan over medium heat and add the oil. Add the stems and cook for a few minutes. Add the leaves and a pinch of salt, stir, cover and steam/saute for 5-8 minutes. Add the onions and garlic. Cover and continue cooking for 3-5 minutes.
Optional: Puree some or all of the beans with the liquid in a blender or food processor and add to the pan. Or just add the whole beans and liquid.
Add the miso, the herbs, and crumble in the nori. Stir.
Add the fettuccine and mix well. When warm, serve immediately.
Garnish with optional tomatoes, olives and rice or soy Parmesan.
Use rice, rice blends, millet, quinoa or corn pasta for a gluten free version.
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Created by Lester
Curry means "sauce" and is typically a blend of several spices. Use this blend in your favorite curry dishes.
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