Last night was supposed to be mock pasta. I'm still having trouble getting veggies in Walmartville and I didn't want my standby marinara, so my mock pasta became Green Beans ala Rosa a Horta. I used to eat pasta rosa by the bucket load--so creamy and flavorful. Since cream is out of the question and I was craving this old favorite, I invented a replacement. But our tiny healthfood store received a shipment, which included green beans, kale, and such but no zucchini or spaghetti squash. The resulting dish-- very tasty and very green.
Green Beans ala Rosa a Horta
Noodles:
1-2 lbs. green beans, french cut into long 'noodles'
Rosa Sauce:
1/2 c. hummus (homemade with garbanzos, lemon, garlic, onion powder, pimento, and cayenne-no oils or salt)
1/2 c. nutritional yeast
1 c. unsweetened plant milk (may need to add more to get the right consistency.
1 c. diced, squished tomato (canned or fresh)
1/4 t. smoked paprika (optional)
1/2 t. dried basil (optional or use fresh as a garnish)
1/4 c. minced fresh parsley
2 T. roasted, chopped pine nuts
Horta:
1 lb. kale
2 cloves garlic, pressed
1 small onion, thinly sliced
2 T. onion broth or water
juice and zest from 1 lemon
1/8 t. red pepper flakes
In a giant pot, steam onion until very soft even to the point of carmelization if you like (you might add a bit of sliced mushrooms with the onions, too). Add greens, broth, beans, lemon zest, and garlic. Steam and toss the greens while cooking. Do not over-cook, steaming only until greens are wilted but still have their brilliant color. Toss with lemon juice and red pepper flakes.
Meanwhile, steam green beans until tender crisp.
Meanwhile, heat all sauce ingredients, stirring until smooth and heated through.
Place a bed of horta on your dinner plate. Toss sauce with steamed 'noodles' and put over the horta or along side. Garnish 'pasta' with parsley and pine nuts.
